Rosemary Potatoes

Who doesn’t love the humble vegetable potato and I absolutely adore it in its baby form (though I try hard very very hard to stay away from it). So when I chanced upon this while some online browsing, I knew this was a dish which had to be made ASAP 🙂 and I was glad I did make it because it was a absolutely yummmm

We had it with hot phulkas (I skipped them to balance on carbs), salad and a raita for a full satisfying meal

What I used

• Baby Potatoes – about 15
• Spring Onions – finely chopped about 10
• Fresh Rosemary – a handful chopped
• Dried Rosemary – 1/2 tsp
• Olive Oil – 1tbsp
• Cherry Tomatoes – about 15
• Salt – to tastes
• Chilli Powder – to taste

How I made it

• Wash and scrub the potatoes well, keep the skin (Tip : I keep a fresh separate scrotch bite to clean my potatoes, it works like magic)
• Boil them till 3/4 till done
• Heat olive oil in a pan and add potatoes, toss on high heat till they turn golden brown in color and are fully cooked.
• Add salt, fresh and dry rosemary and stir fry for another 2 minutes
• Add cherry tomatoes (I cut them into 2), chilli powder and spring onions. Fry for 2-3 minutes
• Serve hot

It was such a hit at home that I had to make it again after a week, the next time I made it I didn’t have fresh rosemary so I used a little more of dried and that too worked.

I am posting a recipe after so long, it feels good… It was almost like I have forgotten Friday Feast 😉

So whats cooking in your kitchen?

PS: Original recipe from Sanjeev Kapoor