Clarissa Hyman'S Sauteed Rosemary Potatoes With Cherry Tomatoes

• 3 lbs potatoes (1 1/2 kg)
• 4 -6 tablespoons olive oil
• 4 tablespoons rosemary, fresh, finely chopped
• 4 garlic cloves, peeled and chopped
• 1/2 teaspoon salt (or to taste)
• 1 tablespoon 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)
• 1/2 cup chopped fresh parsley

1. Peel the potatoes and cut into small chunks. Not tiny, mind, about 1/2 inch square).
2. Parboil them for 5 mins., then drain, and blot dry on a bed of kitchen paper.
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. 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. After about 15 mins, when the potatoes are almost golden and crunchy, add the tomatoes, olives and garlic, and mix gently.
6. Cook for a few more minutes until the tomatoes go limp and the skins split and char a little.
7. Sprinkle with parsley, and serve.
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.

potatoes, olive oil, rosemary, garlic, salt, coarse black pepper, tomatoes, black olives, parsley

Taken from www.food.com/recipe/clarissa-hymans-sauteed-rosemary-potatoes-with-cherry-tomatoes-290254 (may not work)