Potato and Green Bean Stir-fry
- 750 grams small waxy potatoes
- 250 grams Green beans
- 2 Red Bell pepper
- 1 garlic
- 6 sprigs Savory
- 6 tablespoons olive oil
- 1 raw lemon
- freshly ground pepper
Rinse the potatoes and cook in salted water for 15-20 minutes, not letting them get too soft. Rinse and cut green beans into pieces, then boil in salted water for about 8 minutes. Rinse, quarter, and cut peppers into pieces. Peel and slice garlic. Rinse savory, pluck off the leaves and finely chop.
Drain potatoes and beans. Let potatoes cool for a moment. Mix crème fraîche with milk and season with salt and pepper. Peel the potato.
Heat olive oil in a large skillet and fry the potatoes for about 6 minutes over high heat. Add the peppers and fry for about 4 minutes. Mix in green beans, savory and garlic and fry for 2 more minutes. Rinse the lemon, grate and mix the zest into the pan. Season with salt and pepper. Add extra crème fraîche to make richer, as desired.