Summary

Ingredients

• 700 g potatoes, waxy
• 1 large onion (s)
• 300 g cherry tomato (s)
• 1 handful rocket
• 150 g sheep cheese
• salt and pepper
• Paprika powder
• oregano
• 2 cups sour cream
• 1 clove garlic
• 1 lemon (s)
• salt and pepper
• herbs Provence

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Instructions

1. The potatoes are cooked al dente in water.
2. In the meantime, halve the tomatoes, dice the onions, wash the rocket and dice the sheep`s cheese. When the potatoes are cooked, they are peeled and allowed to cool before they are cut into wedges.
3. Then the dip is prepared. To do this, mix the sour cream with a little lemon juice and season it with salt, pepper, Provence herbs and chopped garlic.
4. Next, olive oil is heated in a large pan and the potatoes are fried in it until golden brown. Then you add the onion and let it fry a little more. Finally, add the tomatoes, rocket, spices and juice from half a lemon to the pan, stir a few times and add the sheep`s cheese.
5. The potato pan is served with the dip.