Rosemary Potatoes

Rosemary Potatoes I don't like peeling small potatoes, I like small potatoes cooked with their skin. Try this for a simple and quick way to serve potatoes with a difference.

  Small Potatoes Onions - Red are nice Tomatoes Olive Oil Rosemary - Fresh or Dried  

1.  Wash and halve the potatoes and check for funny bits. Just cut them out.
2.  Cut some onions into sixths and cherry tomatoes in half.
3.  Bring the potatoes to the boil and drain as soon as they boil.
4. Put a clean tea towel over the pan to absorb the steam.
5. Put the potatoes in a small roasting pan.  Mix in the onion.
6. Mix in 2 tblsps. olive oil with a sprinkling of rosemary and a little rock salt.
7. Put in oven for about 40 mins until cooked and browned - stir halfway through and add the tomatoes.

 

Red and Brown Onions

Cherry Plum Tomatoes

Try sprinkling grated cheese over them when they're cooked and serve with crusty rolls - lovely!