Prep Time 10 Minutes
Cook Time 30 Minutes
Serves 4
  1. Wash the potatoes and cook them in salted water. Allow to cool a little, then peel and cut into cubes.
  2. Clean, wash and cut the courgettes into cubes too. Wash the cherry tomatoes and cut them into quarters.
  3. Peel and chop the garlic and cut the olives into rings. Chop up the anchovy fillets.
  4. Heat 3 tbsp of oil in a pan and sauté the potatoes. Remove the potatoes from the pan and sauté the courgettes and garlic in the remaining oil. Add the potatoes, cherry tomatoes, olives and anchovies. Flavour with salt, pepper and herbes de Provence.
  5. Cut the Fol Epi creamy slices into strips, sprinkle over the sautéed potatoes and grill until melted (5-6 minutes).
INGREDIENTS 150g Fol Epi slices
600g Potatoes
2 Courgettes
150g Cherry tomatoes
6 Anchovy fillets
3 tbsp Pitted black olives
1 Clove of garlic
4 tbsp Sunflower oil
1 tsp Herbes de Provence
Salt and pepper
PRODUCT

View Method

Recipe Method

  1. Wash the potatoes and cook them in salted water. Allow to cool a little, then peel and cut into cubes.
  2. Clean, wash and cut the courgettes into cubes too. Wash the cherry tomatoes and cut them into quarters.
  3. Peel and chop the garlic and cut the olives into rings. Chop up the anchovy fillets.
  4. Heat 3 tbsp of oil in a pan and sauté the potatoes. Remove the potatoes from the pan and sauté the courgettes and garlic in the remaining oil. Add the potatoes, cherry tomatoes, olives and anchovies. Flavour with salt, pepper and herbes de Provence.
  5. Cut the Fol Epi creamy slices into strips, sprinkle over the sautéed potatoes and grill until melted (5-6 minutes).

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