Recipes: Potatoes: Sauteed Potatoes with Rosemary, Grape Tomatoes & Black Olives

Part of the visual appeal of this dish is getting all the pieces -- potatoes, tomatoes and olives -- approximately the same size! Serves 4

8 medium red-skinned potatoes
Extra virgin olive oil
2 large sprigs rosemary, leaves minced
6 large whole cloves garlic, peeled
kosher salt
1 teaspoon dried red pepper flakes, pounded slightly with a mortar and pestle
18 red grape tomatoes or small cherry tomatoes
18 black olives, pitted
2-3 tablespoons Italian parsley, minced

Peel the potatoes and cut into small chunks that are approximately the same size as the tomatoes and olives. Boil for 10 minutes, then drain and blot dry.

Heat a thin layer of olive oil in a large saute pan. Add the potatoes, rosemary, garlic cloves, a pinch of salt and the red pepper flakes. Stir and cook over medium heat for about 15 minutes, until nicely browned with crispy-crunchy edges. Toss in tomatoes and olives and mix gently.

Cook for 3-4 more minutes until tomato skins are slightly wrinkled, then sprinkle with parsley and serve.

Wine Skinny Match: A new potato treatment was easy and pretty -- and tasty with a takeout roasted chicken and simple arugula salad. A quick parboil speeds up the cooking time, and handfuls of grape tomatoes and briny black olives add great flavor. Something like a rustic Cotes du Rhone is perfect!

Picks & Nibbles sep 2007