Clarissa Hyman's Sauteed Rosemary Potatoes With Cherry Tomatoes
photo by Leggy Peggy
- Ready In:
- 37mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1360.77 g potatoes (1 1/2 kg)
- 59.16-88.74 ml olive oil
- 59.16 ml rosemary, fresh, finely chopped
- 4 garlic cloves, peeled and chopped
- 2.46 ml salt (or to taste)
- 14.79 ml coarse black pepper (recipe says use as much pepper as you can take!)
- 12 cherry tomatoes (preferably use more)
- 12 pitted black olives (preferably use more)
- 118.29 ml chopped fresh parsley
directions
- Peel the potatoes and cut into small chunks. Not tiny, mind, about 1/2 inch square).
- Parboil them for 5 mins., then drain, and blot dry on a bed of kitchen paper.
- 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!
- 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.
- After about 15 mins, when the potatoes are almost golden and crunchy, add the tomatoes, olives and garlic, and mix gently.
- Cook for a few more minutes until the tomatoes go limp and the skins split and char a little.
- Sprinkle with parsley, and serve.
- 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.
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Reviews
-
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 Recipe #291988. A real treat on a hot summer night.
RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).