Potatoes with goat's cheese and broccoli

Preheat the oven to 220 ° C. Clean the potatoes under running water and pat dry. Cut the potatoes into 2 cm sections. Halve very long parts. Finely chop the thyme and the rosemary. Stir in a bowl the rosemary, thyme with freshly ground pepper and olive oil and stir in the potato wedges.

Divide the mixed potatoes with oil in a roasting pan. Crumble the goat's cheese into pieces and sprinkle over the potatoes. Roast the potatoes in the oven in 25-30 minutes until crispy brown and done.

Cut the florets of the broccoli sprout. Peel the stalk and cut it into slices. Boil the broccoli florets and slices in a pan with plenty of boiling water with salt in 4 minutes al dente. Drain and put into a bowl. Serve the broccoli together with the potatoes.