Provençal potato pan

Name: Provençal potato pan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g medium-sized new potatoes; 3 TABLESPOONS Olive oil; 150 g roasted peppers, from the glass; 250 g Yoghurt Salad Cream; 150 g ripened cream; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 100 g Bacon, sliced; 2 Garlic cloves; 1 collar mixed herbs (thyme, sage, rosemary, oregano); 100 g green and black olives; 7-10 Tbsp Laurel

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g medium-sized new potatoes
3 TABLESPOONS Olive oil
150 g roasted peppers, from the glass
250 g Yoghurt Salad Cream
150 g ripened cream
7-10 Tbsp Salt
7-10 Tbsp black pepper
100 g Bacon, sliced
2 Garlic cloves
1 collar mixed herbs (thyme, sage, rosemary, oregano)
100 g green and black olives
7-10 Tbsp Laurel

Directions

1
Wash potatoes well, dab dry and cut in half. Heat the oil in a large pan and fry the potatoes for 20-25 minutes, turning them several times. Drain the peppers and cut into cubes. Mix salad cream and sour cream. Stir in paprika, season with salt and pepper. Cut bacon into pieces of about 3 cm width. Peel garlic and cut into thin slices.
2
Wash herbs, dab dry, remove or pluck off leaves. Add bacon and fry for 2-3 minutes. Add garlic and herbs. Fry for another 2-3 minutes while turning. Season pan with salt and pepper. Drain the olives and add to the pan. Serve garnished with dip and laurel