Clarissa Hymans Sauteed Rosemary Potatoes With Cherry Tomatoes Recipes

ROASTED POTATOES AND TOMATOES

Steps:

• Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
• Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos

ROSEMARY ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

ROSEMARY-ROASTED CHERRY TOMATOES

Steps:

• Combine first 6 ingredients in a zip-lock plastic freezer bag.
• Gently shake until tomatoes are well coated.
• Transfer to an aluminum foil-lined jelly-roll pan coated with cooking spray.
• Bake at 425 degrees, stirring occasionally, 15 minutes or until tomatoes begin to burst.

CLARISSA HYMAN'S SAUTEED ROSEMARY POTATOES WITH CHERRY TOMATOES

Steps:

• 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.