Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Roast potatoes in greek
4 servings
Peel and slice the potatoes. Peel the sweet peppers from the seeds and partitions and cut into straws. Cut the leeks into strips. In a pan, heat half of the melted butter, fry the potatoes until golden, salt, pepper. Cut the brynza into cubes. Wash thyme, dry, cut off leaves. Finely chop the garlic. Remove the potatoes from the pan, add the remaining oil and put out the sweet pepper, leeks and garlic for about 10 minutes, salt, pepper. Add potatoes, brynza, thyme, heat and immediately serve.
Peel and slice the potatoes. Peel the sweet peppers from the seeds and partitions and cut into straws. Cut the leeks into strips. In a pan, heat half of the melted butter, fry the potatoes until golden, salt, pepper. Cut the brynza into cubes. Wash thyme, dry, cut off leaves. Finely chop the garlic. Remove the potatoes from the pan, add the remaining oil and put out the sweet pepper, leeks and garlic for about 10 minutes, salt, pepper. Add potatoes, brynza, thyme, heat and immediately serve.
bell red pepper - 1 pod, bell yellow pepper - 1 pod, leek - 1 pc., potatoes - 800 g, melted butter - 80 g, salt to taste, pepper to taste, brynza - 200 g, thyme - 1 bunch, garlic - 1 wedge
