Rosemary Potatoes – The name itself sounds so delicious! Baby potatoes in fresh rosemary with some cherry tomatoes to add to the flavor and colour!
Who doesn’t love the humble potato and I absolutely adore it in its baby form! Though I try hard to stay away from them, it sure is a task in itself! So when I chanced upon this recipe of rosemary potatoes, while doing some online browsing, I knew this was a dish which had to be made ASAP 🙂 And I am glad I did make it because it was absolutely yummy.
We had these rosemary potatoes with hot phulkas (I skipped them to balance on carbs), salad and a raita for a fully satisfying meal. 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 worked equally well.
Honestly, I feel bad for the potatoes. They have earned a bad name for no reason. Yes, they sure are rich in starch, but it is only the deep fried ones which are really not very healthy. If you look at it, anything that is deeply fried does not fall under the regime of ‘being healthy’. Potatoes which are boiled or roasted and used in salads or just made into a curry are pretty healthy and taste so yummy. Another amazing way of eating potatoes is the Bombay Sandwich style. Have you ever had those? Delicious potatoes are boiled and made into a curry and then placed between two slices of bread with a generous amount of butter and chutney and then grilled. Then it is topped with some sev (now that is such a brilliant idea) and cheese (if you want!) and served with sauce and green chutney! Isn’t your mouth watering?
PS: Original recipe from Sanjeev Kapoor
- 15 baby potatoes
- 10 Spring Onions finely chopped
- handful rosemary fresh and chopped
- 1/2 tsp rosemary Dried
- 1 tbsp olive oil
- 15 Cherry Tomatoes
- to taste salt
- to taste chilli Powder
- 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.