Provençal potato pan

Name: Provençal potato pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g frozen green beans; 600 g medium-sized new potatoes; 2 TABLESPOONS Oil; 1 can(s) (425 ml) Artichoke Hearts; 1 Garlic clove; 200 g cherry tomatoes; 1 Rosemary branch; 25 g black little olives; 60 g Baguette salami (thinly sliced); 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g frozen green beans
600 g medium-sized new potatoes
2 TABLESPOONS Oil
1 can(s) (425 ml) Artichoke Hearts
1 Garlic clove
200 g cherry tomatoes
1 Rosemary branch
25 g black little olives
60 g Baguette salami (thinly sliced)
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the potatoes thoroughly and cut into slices. Heat oil in a pan and fry the slices for about 10 minutes. Cook the beans in boiling salted water for about 7 minutes. Drain the beans. Drain artichokes and cut in half. Add artichokes and beans to the potatoes and fry for about 4 minutes.
2
Peel garlic and cut into fine slices. Wash cherry tomatoes, dab dry and clean. Wash the rosemary and pluck the needles from the twig. Add rosemary needles, tomatoes, olives and garlic to the potatoes and fry for another 2 minutes. Season to taste with salt and pepper. Arrange on plates with salami slices