Scrub and wash potatoes very well to remove any soil. Boil or roast them till three-fourth done.
Wash, trim and finely chop spring onions with the greens. Reserve greens for garnish. Wash cherry tomatoes. Wash and chop rosemary if using the fresh one.
Heat oil in a non-stick pan and add parboiled potatoes. Cook on high heat, tossing continuously till potatoes turn crisp and a little golden brown. Sprinkle chopped rosemary and spring onions. Mix well. Reduce heat and cook for another five minutes.
When potatoes are fully done, add cherry tomatoes. Season with salt, paprika and brown sugar.
Serve hot garnished with spring onion greens. |
