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Baby Potatoes with Tomato-Corn Saute Recipe

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This recipe for Baby Potatoes with Tomato-Corn Saute, by , is from Beckmann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Juliette Beckmann

Category:
Category:

Ingredients:  
Ingredients:  
12 ounces small baby potatoes, halved
1 tablespoon olive oil
1 cup fresh corn kernels (about 2 ears)
1 1/2 teaspoons thinly sliced garlic
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 cup halved grape tomatoes
1/3 cup chopped fresh cilantro
1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)

Directions:
Directions:
Step 1
Place potatoes in a medium saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.

Step 2
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn and next 3 ingredients (through pepper) to pan; sauté 2 minutes. Add potatoes and tomatoes to pan; cook 1 minute. Top with cilantro and cheese.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min prep and cooking total

 

 

 

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