Ingredients
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16 - 20
-
2
-
12 - 15
-
1
-
2
-
-
1
-
1
-
4
-
-
-
-
-
-
Directions
Rosemary Potatoes,One of my favourite recipes! This is Chef Sanjeev Kapoor’s recipe from the Young Times magazine. Enjoy!,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! used canola oil because I was concerned about the low smoke point of the olive oil.,One of my favourite recipes! This is Chef Sanjeev Kapoor’s recipe from the Young Times magazine. Enjoy!
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Steps
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1
Done
|
Heat Water in a Pot. |
|
2
Done
|
Add Potatoes to It and Boil Till They Are Three-Fourth Cooked. |
|
3
Done
|
Reserve the Spring Onion Greens For Garnish. |
|
4
Done
|
Wash and Chop Rosemary If Using Fresh Rosemary. |
|
5
Done
|
Heat Oil in a Non-Stick Pan. |
|
6
Done
|
Add the Parboiled Potatoes to the Pan. |
|
7
Done
|
Cook on High Heat, Tossing Continuously, Till They Turn Crisp and a Little Golden Brown. |
|
8
Done
|
Sprinkle Chopped Rosemary and Spring Onions. |
|
9
Done
|
Mix Well, Lower Flame and Cook For Another 5 Minutes. |
|
10
Done
|
When the Potatoes Are Fully Done, Add the Cherry Tomatoes. |
