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Monday, June 24, 2013

Baby Potatoes with Tomato Corn Saute

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In our house, we buy way more sweet potatoes than any other variety. I never run out of ways to use them, in part because we're always turning to sweet potato hash when we need a quick meal. When I buy other potatoes, I find myself having to search for ways to finish the bag. It's not that we don't like them, and I know there are a million ways to prepare them, I just struggle to use them before they go back.
Lucky for me, the June issue of Cooking Light featured 4 different potato side dishes, meaning I won't have this problem for a little while now! This is the first of the four that I tried and if all else fails we can make this again and again. This side dish is quintessentially summer to me, as is anything with corn and tomatoes. It's simple, and oh so tasty, with just about any grilled entree!  
One Year Ago: Sourdough Pizza Crust
Two Years Ago: Pineapple Brown Sugar Frozen Yogurt
Three Years Ago: Corn and Black Bean Salsa

Baby Potatoes with Tomato Corn Saute
from Cooking Light June 2013

-12 oz small baby potatoes, halved
-1 tbsp olive oil
-1 cup fresh corn kernels (I used frozen corn)
-1 1/2 tsp thinly sliced garlic
-1/4 tsp salt
-1/4 tsp crushed red pepper (or more, to taste)
-1 cup halved grape tomatoes
-1/3 cup chopped fresh cilantro
-1 oz fresh Parmesan cheese, shaved (about 1/4 cup)

1. Place potatoes in a medium saucepan and cover with water. Bring to a boil and cook for 10 minutes or until tender. Drain.
2. Heat a large nonstick skillet over medium-high heat and add oil to pan, swirling to coat. Add the corn, garlic, salt, and crushed red pepper to the pan. Saute for 2 minutes. Add potatoes and tomatoes to the pan and cook for one minute.
3. Top with cilantro and cheese before serving.