Rosemary Potatoes

Charishma_Ramchandani's Note:

One of my favourite recipes! This is Chef Sanjeev Kapoor's recipe from the Young Times magazine. Enjoy!

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 16 -20 baby potatoes, scrubbed and washed
• 2 spring onions, washed, trimmed and finely chopped
• 12 -15 cherry tomatoes, washed
• 1 teaspoon fresh rosemary or 1 teaspoon dried rosemary
• 2 tablespoons olive oil
• salt
• 1 teaspoon paprika
• 1 teaspoon brown sugar
• 4 cups water

Directions:

1. Heat water in a pot.
2. Add potatoes to it and boil till they are three-fourth cooked.
3. Reserve the spring onion greens for garnish.
4. Wash and chop rosemary if using fresh rosemary.
5. Heat oil in a non-stick pan.
6. Add the parboiled potatoes to the pan.
7. Cook on high heat, tossing continuously, till they turn crisp and a little golden brown.
8. Sprinkle chopped rosemary and spring onions.
9. Mix well, lower flame and cook for another 5 minutes.
10. When the potatoes are fully done, add the cherry tomatoes.
11. Season with salt, paprika and brown sugar.
12. Serve hot, garnished with spring onion greens.
13. Enjoy!

Reviews

[tara portee]

great way to prepare potatoes! I halved the potatoes and the tomatoes before putting them in the skillet. The seasoning mix was quite nice, I really liked the brown sugar! I used canola oil because I was concerned about the low smoke point of the olive oil.