Clarissa Hyman'S Sauteed Rosemary Potatoes With Cherry Tomatoes

1. 1

   Peel the potatoes and cut into small chunks. Not tiny, mind, about 1/2 inch square).

2. 2

   Parboil them for 5 mins., then drain, and blot dry on a bed of kitchen paper.

3. 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. 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. 5

   After about 15 mins, when the potatoes are almost golden and crunchy, add the tomatoes, olives and garlic, and mix gently.

6. 6

   Cook for a few more minutes until the tomatoes go limp and the skins split and char a little.

7. 7

   Sprinkle with parsley, and serve.

8. 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.

* Per serving · 4 servings · Values may vary.

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