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
- 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.
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)