Instructions: Peel the potatoes and cut into 1/2 inch chunks. Parboil them for 10 minutes, then drain and blot to absorb excess moisture.

Heat the olive oil in a medium skillet over a medium flame. Add the potatoes, rosemary, garlic, salt and "a lot of pepperoncini or black pepper, as much as you can take."

Toss the potatoes in the pan to coat with oil and herbs, then cook for 10 to 15 minutes, or until crisp and brown. Stir occasionally to prevent from sticking.

During the last few minutes of browning, add the tomatoes and olives and mix gently. Remove from the heat when tomato skins begin to wrinkle or brown. Top with parsley and serve immediately or when cool. -

Siciliana" by Clarissa Hyman

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