Clarissa Hyman's Sauteed Rosemary Potatoes With Cherry Tomatoes

Total Time: 37 mins Preparation Time: 7 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.