John Myers
Creamed Potatoes Mediterranean
The perfect creamed potatoes mediterranean recipe with a picture and simple step-by-step instructions.
- 5 piece Potatoes
- 1 piece Onion red
- 1 piece Red peppers
- 1 piece Green peppers
- Fresh herbs from the garden basil, parsley
- 1 shot Cremefino
- Salt, pepper, chilli from the mill
- 2 Toes Fresh garlic
- Boil potatoes with their skin in water until soft for approx. 20 minutes. I always try with a toothpick whether they are soft.
- In the meantime, wash and core the peppers and remove the white threads, also remove the stalk and cut in half.
- Peel the onion and cut it in half.
- Peel and halve the cooked potatoes. Fry both sides in a little rapeseed oil.
- Add the cut vegetables and roast a little. Place half a clove of garlic in each of the peppers
- Add cremefino to taste or see my picture. Season to taste with salt, pepper and a little chilli. Let simmer long enough for the vegetables to be crisp. Decorate with the herbs and just let taste.
- Goes well with pan-fried dishes. With us there was Beirid.
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