Crispy potatoes with rosemary, tomatoes and olives

Endless days of pouring rain and gale storms have resulted in my fridge being constantly re-stocked with proper wintry and filling foods. Good, satisfying, comfort foods are now in great demand to fill hollow tummies.

Even my cat is demanding more and more and who can blame her. I often find myself standing by the fridge snacking on any leftovers I can get. I don’t care whether is leftover soup, bits of Parmesan or strips of leftover chicken. I have no need or cravings for cakes or biscuits, just straight proper food. Something to gobble down with greed as a purpose to fill me up rather than just give me an immediate sugar rush.

It is about this time of the year, just like many of us living in Northern countries, that the need for sunlight is beginning to be felt with urgency. It feels like the batteries of our long distant summertime have long been exhausted. This is when putting colours into your food can compensate for darkness: bright ruby red tomatoes, revitalizing carrots, shiny plump olives, bloody beetroots and crunchy green salad leafs can uplift your mood straight away and not just that. This is food to nurture your body and your soul too.

If you are thinking of a crunchy and crispy potatoes side dish with the flavour of the Mediterranean then this one is for you.

• Prep Time : 20 minutes
• Cook Time : 30 minutes

Ingredients

• small waxy potatoes – 1 Kg – 35 oz
• a small bunch of chives
• salt and pepper
• garlic cloves – 3
• olive oil
• sticks of rosemary – 2
• cherry tomatoes – 15
• black olives – 15

Instructions

Peel the potatoes and cut them in halves if they are large. Put them in a sauce pan, cover them with cold water and bring to the boil. Cook for 10 minutes.

Drain the potatoes. Chop the rosemary finely.

In a large pan put 4 tbsp of olive oil. Heat it up then add the potatoes, the chopped rosemary, salt and pepper. Cook them for about 20 minutes until soft turning them from time to time. They should be golden and crispy.

In the last 5 minutes add the olives, the garlic cloves and the tomatoes. Cook them until their skin looks charred. Stir from time to time.

Sprinkle with chopped chives and serve warm.

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