- 1 tablespoon olive oil
- 1/2 pound red potatoes, cut into 1-inch pieces
- 5 grape tomatoes, halved crosswise
- 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.
- Add tomatoes and cook, stirring, until tomatoes begin to blister, about 2 minutes. Season with salt and pepper.