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1/4 Photos of Clarissa Hyman's Sauteed Rosemary Potatoes With Cherry Tomatoes
This recipe comes from Clarissa Hyman's cookbook "Cucina Siciliana" and it's rustic, earthy and delicious in its simplicity. A tip for cooks from my country: try substituting the cherry tomatoes with peppadews! Use ready-pitted calamata olives, or you can sub with pitted green olives. I tweaked the original, and I suggest you use more potatoes, cherry tomatoes and olives if you like. Also, use lots of chopped fresh rosemary!!
Units: US | Metric
Serving Size: 1 (433 g)
Servings Per Recipe: 4