Description
Very tasty potatoes are tender, creamy, fragrant, spicy olives... must try!
Ingredients
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Potatoes
1 kg
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Olives
200 ml
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Cream
100 ml
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Garlic
3 tooth
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Dill
1 coup
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Butter
70 g
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Salt
-
Black pepper
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Thyme
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Rosemary
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Basil
Cooking
Garlic peel, cut into halves. Herbs coarsely chopped. You can use dry herbs can be fresh, I liked when the fresh rosemary and Basil and thyme dry.
In the frying pan butter, add all the herbs some chopped dill, the garlic cloves and sauté on low heat for about 2-3 minutes.
Add to the pan the potatoes peeled potatoes (young, you can not clean). Small potatoes can be put in whole, and large need to be cut into two or four parts. Carefully mix the potatoes with the herbs, season with salt and pepper.
Put potatoes in a baking dish and put in preheated 225° oven for 30 minutes. When the potato is almost ready, pour on top of cream (I have them heated, as are the ceramic form), sprinkle with olives and bake another 10 minutes.
Serve sprinkled with chopped dill.
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