Roast potatoes with olive dip

Name: Roast potatoes with olive dip
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1.2-1.5 kg baby potatoes; 250 g Low-fat curd; 150 g ripened cream; 1-2 Garlic cloves; 1 small onion; 75 g paprika-filled olives; 75 g black olives (without stone); 1 TEASPOON dried herbs of Provence; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Oil; 150 g cherry tomatoes; 7-10 Tbsp Herbs

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1.2-1.5 kg baby potatoes
250 g Low-fat curd
150 g ripened cream
1-2 Garlic cloves
1 small onion
75 g paprika-filled olives
75 g black olives (without stone)
1 TEASPOON dried herbs of Provence
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Oil
150 g cherry tomatoes
7-10 Tbsp Herbs

Directions

1
Wash the potatoes well. Steam or stew them covered in a little water for about 15 minutes
2
Stir curd and sour cream until smooth. Peel the garlic and press it in directly through the garlic press. Peel and finely dice the onion. Chop 3/4 olives coarsely. Stir in herbs from Provence and onion, season to taste
3
Quench potatoes, peel if necessary. Fry in a large pan in hot oil, turning frequently until golden brown
4
Wash and halve the tomatoes. Mix in with the remaining olives. Season. Arrange potatoes with dip, garnish