Rinse and cut potatoes into eighths and roast in hot oil for 20′. Finely chop the garlic and fry with golden, season vigorously with salt and freshly ground pepper. Chop the remaining spices and fold in with the green pepper.
Stir together the crem fraiche, goat cheese and lemon zest. Offer with the potatoes.
Egg white : 16 grams
Time (min.) : : 40
Drink: : Vin de Pays, red **
Tip: Always use aromatic spices to enhance your dishes!
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