Summary

Ingredients

• 280 g potato (s), waxy, possibly red-skinned
• 1 tablespoon coconut oil, creamy condition, otherwise approx. 3
• 1 sprig rosemary
• 1 glass artichoke (s), drained weight 0 g
• 5 tablespoon tomatoes, chunky from the can
• some salt and pepper
• some herbs Provence

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Instructions

1. Boil the potatoes with their skin on, possibly the day before.
2. Melt the coconut oil in a pan and fry the sprig of rosemary in it on medium heat.
3. In the meantime, peel and slice the potatoes. Add to the rosemary sprig in the pan and fry until crispy.
4. During this time, drain the artichokes and cut them into small pieces.
5. Remove the sprig of rosemary and leave any needles in the pan. Fry the artichokes a little, then season with salt and pepper. Add the tomatoes and herbs of Provence, mix well and serve immediately.