Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, baby potatoes with roquefort, green peppers & ham. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Creamy baby Yukon gold potatoes are tossed with olive oil and spices before being cooked in a hot cast-iron skillet. Diced red and green bell pepper, add a colorful crunch to the dish. The fried potatoes cook all in one pot, for an easy recipe that's ready alongside your main dish.
Baby potatoes with roquefort, green peppers & ham is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Baby potatoes with roquefort, green peppers & ham is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook baby potatoes with roquefort, green peppers & ham using 5 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Baby potatoes with roquefort, green peppers & ham:
- Prepare 250 g baby potatoes
- Get 50-75 g roquefort cheese
- Prepare 2 midsized green peppers
- Prepare 100 g diced ham
- Get 250 g low fat cream
We like garlic so usually also add some fresh or powdered. Combine oil and seasonings in a plastic bag. Add vegetables and shake to coat with seasonings. The greening of potatoes is a natural process.
Instructions to make Baby potatoes with roquefort, green peppers & ham:
- Boil the baby potatoes till they got softened.
- Melt the roquefort with the cream.
- Slice the green peppers into thin stripes an fry them 2-3 min in a pre heated pan.
- Add the green peppers and the baby potatoes to the cream with roquefort. Keep frying for 3-4 min. Let it rest for 5 min.
- Fry the ham till crispy. Serve the potatoes and add the ham on top.
- Enjoy!!
When potatoes are exposed to light, they begin to produce chlorophyll, the green pigment that gives many plants and algae their color (). Stir in dressing mix and season with pepper; set aside. Cut peppers in half lengthwise; do not remove the tops. In a large bowl, combine all ingredients. Fold foil around potato mixture and crimp edges to seal.
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