Clarissa Hyman's Sauteed Rosemary Potatoes with Cherry Tomatoes
Elevate your side dish game with Clarissa Hyman's Sautéed Rosemary Potatoes with Cherry Tomatoes—a rustic, flavor-packed skillet recipe that's as comforting as it is elegant. Perfectly parboiled baby potatoes are sizzled to golden perfection in fragrant rosemary and garlic-infused olive oil, creating a crispy, aromatic base. Juicy cherry tomatoes are tossed in at the end, bringing a burst of sweetness and vibrant freshness to every bite. Quick to prepare in just 35 minutes, this recipe makes a show-stopping accompaniment for any main course or a satisfying vegetarian centerpiece. With its interplay of simple yet bold flavors, this Mediterranean-inspired dish is a must-try for dinner parties, family meals, or anyone craving a little culinary sunshine.
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Ingredients
- 500 grams baby potatoes
- 3 tablespoons olive oil
- 2 sprigs fresh rosemary
- 2 cloves garlic
- 200 grams cherry tomatoes
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper
Directions
Step 1
Wash the baby potatoes thoroughly and cut them into halves or quarters if they are larger, ensuring even cooking.
Step 2
In a large pot, bring water to a boil. Add the potatoes and parboil them for 6-7 minutes until just tender. Drain and allow them to dry slightly in a colander.
Step 3
Peel the garlic cloves and crush them lightly using the flat side of a knife, keeping them whole.
Step 4
Heat the olive oil in a large skillet or frying pan over medium heat. Once the oil is hot, add the garlic cloves and rosemary sprigs to infuse the oil with flavor. Cook for about 1-2 minutes, stirring occasionally, but do not let the garlic burn.
Step 5
Remove the garlic and rosemary from the skillet, leaving the infused oil. Increase the heat slightly and add the parboiled potatoes in a single layer. Season with the sea salt and black pepper.
Step 6
Cook the potatoes for 10-12 minutes, turning occasionally, until they are golden brown and crispy on all sides.
Step 7
While the potatoes are cooking, wash the cherry tomatoes and slice them in half if desired.
Step 8
When the potatoes are nearly done, add the cherry tomatoes to the skillet. Sauté for 2-3 minutes, stirring occasionally, until the tomatoes are just softened but not mushy.
Step 9
Remove the skillet from heat. Discard the rosemary sprigs if desired. Taste and adjust seasoning with additional salt or pepper if needed.
Step 10
Transfer the sautéed potatoes and cherry tomatoes to a serving dish and garnish with a few fresh rosemary leaves for extra aroma. Serve warm.
Nutrition Facts
| Serving size | (756.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 799.3 |
| Total Fat 42.5g | 0% |
| Saturated Fat 6.6g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2366.7mg | 0% |
| Total Carbohydrate 98.5g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 8.7g | |
| Protein 12.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 110.4mg | 0% |
| Iron 5.3mg | 0% |
| Potassium 2613.4mg | 0% |
Source of Calories