Potato pan with cheese dip

Name: Potato pan with cheese dip
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg slightly smaller, new potatoes; 150 g Bunte Babypaprika; 1 collar Spring onions; 3-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Garlic clove; 1/2 Pot of thyme; 75 g Sheep's cheese; 250 g Schmand; 7-10 Tbsp fried, halved garlic bulb, thyme and sea salt

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg slightly smaller, new potatoes
150 g Bunte Babypaprika
1 collar Spring onions
3-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Garlic clove
1/2 Pot of thyme
75 g Sheep's cheese
250 g Schmand
7-10 Tbsp fried, halved garlic bulb, thyme and sea salt

Directions

1
Wash the potatoes thoroughly and cut them in half lengthwise. Clean and wash the peppers and spring onions. Cut spring onions into rings, if necessary halve paprika. Heat oil in a large pan.
2
Fry the potatoes and peppers for about 15 minutes, turning them over. Season with salt and pepper. Fold in spring onions 2 minutes before the end of the cooking time. For the dip, peel the garlic and press it through a garlic press.
3
Wash and chop the thyme. Finely chop the feta cheese. Mix sour cream, garlic, thyme and feta cheese. Season to taste with salt and pepper. Serve the potato pan and dip garnished with fried, halved garlic bulbs, fresh thyme and sea salt.