Provençal potato pan with tomatoes

Name: Provençal potato pan with tomatoes
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); 250 g cherry tomatoes; 100 g green and black olives; 7-10 Tbsp Laurel

AUTHOR
Kelli Murphy

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)
250 g cherry tomatoes
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.
2
Cut bacon into pieces of about 3 cm width. Peel garlic and cut into thin slices. Wash herbs, dab dry, remove or pluck off leaves. Wash tomatoes, drain, clean and halve. Add bacon and fry for 2-3 minutes. Add garlic and herbs. Fry for another 2-3 minutes while turning. Add the tomatoes 1 minute before the end of cooking time. Season pan with salt and pepper.
3
Add garlic and herbs. Fry for another 2-3 minutes while turning. Add the tomatoes 1 minute before the end of cooking time. Season pan with salt and pepper. Drain the olives and add to the pan. Serve garnished with dip and bay leaf