Method

Peel the potatoes and cut into small chunks. Parboil for 10 minutes, then drain and blot well to absorb excess moisture. Heat a thin layer of oil in a frying pan. Add the half-cooked potatoes, rosemary, garlic, a little salt and a lot of peperoncino or black pepper – as much as you can take. Toss the potatoes in the oil so they are well coated, then leave them to brown over a medium heat, flipping occasionally. Keep checking to be sure they aren’t burning or sticking. After 10 to 15 minutes,when the potatoes are almost golden and crispy-crunchy, throw in the tomatoes and olives and mix gently. Cook for a few more minutes until the tomatoes start to go limp and the skins look a little charred. Sprinkle with parsley and serve, removing the garlic if preferred.