Potatoes rosted with Honey on Olive Cream

My newest French Gourmand magazine issue has this recipe and I had a jar of brown and green olives to get rid off.

First I only saw that honey was on top of the roasted potatoes, but then reading the whole recipe I discovered that more honey was used mixed in with garlic and olives.

Fresh herbs, cream cheese and a bit of Greek yogurt as the base under the potatoes, but with olives, garlic and honey. Sounds strange, but the tangy olives, the strong taste of garlic gets smoothed out with the honey. It rounds the flavours very well.

Ingredients for 2:

600 g potatoes

Olive oil, salt, pepper, 4 tsp honey

Cream:

200 g cream cheese

100 g Greek yogurt

60 g Kalamata and green olives

1-2 garlic cloves or 2 tsp paste

Chives, parsley, watercress, sorrel, sage

Salt, pepper

Cook the potatoes with or without skin until done. 

Preheat the oven 200 C.

Use baking paper and put the potatoes on top. Use the bottom of a glass and press them down. Spray with olive oil and season with salt and pepper.

Bake for 10 min, then drizzle the honey on top and bake 10 more min.

While the potatoes cook or are in the oven, stir the cream cheese with all other ingredients together. When the olives still have the stones, get them out before putting them in.

Leave some olives whole for topping later.