Rosemary Potatoes

One of my favourite recipes! This is Chef Sanjeev Kapoor's recipe from the Young Times magazine. Enjoy!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 16 -20  baby potatoes, scrubbed and washed
• 2  spring onions, washed, trimmed and finely chopped
• 12 -15  cherry tomatoes, washed
• 1  teaspoon fresh rosemary or 1  teaspoon dried rosemary
• 2  tablespoons olive oil
•  salt
• 1  teaspoon paprika
• 1  teaspoon brown sugar
• 4  cups water

Directions

1. Heat water in a pot.
2. Add potatoes to it and boil till they are three-fourth cooked.
3. Reserve the spring onion greens for garnish.
4. Wash and chop rosemary if using fresh rosemary.
5. Heat oil in a non-stick pan.
6. Add the parboiled potatoes to the pan.
7. Cook on high heat, tossing continuously, till they turn crisp and a little golden brown.
8. Sprinkle chopped rosemary and spring onions.
9. Mix well, lower flame and cook for another 5 minutes.
10. When the potatoes are fully done, add the cherry tomatoes.
11. Season with salt, paprika and brown sugar.
12. Serve hot, garnished with spring onion greens.
13. Enjoy!