Recipe information
Yield
Makes 1 servings
Ingredients
1 tablespoon olive oil
1/2 pound red potatoes, cut into 1-inch pieces
5 grape tomatoes, halved crosswise
Preparation
Step 1
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes, stirring and shaking skillet frequently, until golden brown and cooked through, about 5 minutes.
Step 2
Add tomatoes and cook, stirring, until tomatoes begin to blister, about 2 minutes. Season with salt and pepper.
