Clarissa Hyman's Sauteed Rosemary Potatoes With Cherry Tomatoes

Recipe by Zurie
READY IN: 37mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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