How to make
Wash the small new potatoes well and boil them until they soften in water with a little salt.
Strain them from the water. Add the olive oil and butter and put them on the stove to fry.
Wash and cut the cherry tomatoes in half.
Peel and cut the garlic cloves in half. If you're using old garlic, put less than the specified amount, as it is spicier and stronger in taste.
Add the tomatoes, garlic and grated tomatoes to the potatoes.
Sprinkle with paprika, rosemary, dried parsley and salt.
Cook until the skin of the potatoes is slightly golden and shiny.
The cherries should soften nicely and the garlic and rosemary should release their aromas.
Serve the roasted potatoes with chive sprigs and white brined cheese.
Enjoy my fresh tomato and rosemary potatoes!
