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    You are in: Home / Recipes / Clarissa Hyman's Sauteed Rosemary Potatoes With Cherry Tomatoes Recipe
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    Clarissa Hyman's Sauteed Rosemary Potatoes With Cherry Tomatoes

    Clarissa Hyman's Sauteed Rosemary Potatoes With Cherry Tomatoes. Photo by Leggy Peggy

    1/4 Photos of Clarissa Hyman's Sauteed Rosemary Potatoes With Cherry Tomatoes

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    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    7 mins

    30 mins

    Zurie's Note:

    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!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Peel the potatoes and cut into small chunks. Not tiny, mind, about 1/2 inch square).
    2. 2
      Parboil them for 5 mins., then drain, and blot dry on a bed of kitchen paper.
    3. 3
      Heat a thin layer of oil in a frying pan. Add the potato chunks, rosemary, garlic, some salt, and a lot of black pepper -- but not enough to spoil the taste for you!
    4. 4
      Stir the potatoes in the oil so they are well coated, and then leave to brown, flipping them over a few times. Keep checking so they don't burn or stick. You need quite high heat for this, otherwise the potato pieces will not brown well.
    5. 5
      After about 15 mins, when the potatoes are almost golden and crunchy, add the tomatoes, olives and garlic, and mix gently.
    6. 6
      Cook for a few more minutes until the tomatoes go limp and the skins split and char a little.
    7. 7
      Sprinkle with parsley, and serve.
    8. 8
      This is great with a leg or shoulder of oven-roasted lamb, or with roast chicken. It will also be a great side dish with fish.

    Ratings & Reviews:

    • on January 28, 2014

      55

      I usually just toss potatoes in the oven in their jackets, but it's blistering hot this summer in Australia so I didn't want to turn on the oven. This seemed perfect and ridiculously easy to make, and it certainly is. Used 500 grams of potatoes, 6 cherry tomatoes and 9 kalamata olives. Absolutely divine -- served with grilled steaks and Grape Tomatoes With Onion, Bacon and Sage. A real treat on a hot summer night.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Clarissa Hyman's Sauteed Rosemary Potatoes With Cherry Tomatoes

    Serving Size: 1 (433 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 419.3
     
    Calories from Fat 139
    33%
    Total Fat 15.5 g
    23%
    Saturated Fat 2.2 g
    11%
    Cholesterol 0.0 mg
    0%
    Sodium 434.9 mg
    18%
    Total Carbohydrate 65.1 g
    21%
    Dietary Fiber 9.5 g
    38%
    Sugars 4.1 g
    16%
    Protein 8.0 g
    16%

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