Baby Potatoes with Tomato-Corn Saute |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This speedy side dish of Baby Potatoes with Tomato-Corn Sauté is complemented by fresh corn kernels, grape tomatoes, fresh cilantro and shaved Parmesan cheese. 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:
1. Place potatoes in a medium saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.
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.
3. Variation 1 Arugula Pesto: Place 1 pound baby potatoes in a saucepan; cover with water. Bring to a boil. Cook 11 minutes; drain. Pulse 1 cup arugula, 1/2 cup basil, 2 tablespoons grated Parmesan, 2 tablespoons unsalted chicken stock, 1 tablespoon olive oil, 1 tablespoon lemon juice, 3/8 teaspoon salt, and 1/4 teaspoon pepper in a mini food processor. Combine potatoes and arugula mixture in a medium bowl; toss. Serves 4 (serving size: 3/4 cup) Calories 160; Fat 6g (sat 1.8g); Sodium 279mg
4. Variation 2 Warm Bacon Vinaigrette: Place 1 pound quartered baby potatoes in a saucepan; cover with water. Bring to a boil. Cook 8 minutes; drain. Cook 2 center-cut bacon slices in a skillet until crisp; crumble. Combine drippings, 2 tablespoons cider vinegar, 1 tablespoon olive oil, 1 tablespoon Dijon, 1 teaspoon brown sugar, and 1/4 teaspoon salt in a bowl. Add potatoes and 2 cups spinach. Top with 1/4 cup green onions and bacon. Serves 4 (serving size: 3/4 cup) Calories 134; Fat 4.6g (sat 1g); Sodium 304mg
5. Variation 3 Kale and Garlic Place 1 pound sliced baby potatoes in a saucepan; cover with water. Bring to a boil. Cook 8 minutes; drain. Heat a large skillet over medium-high heat. Add 1 1/2 tablespoons canola oil. Add potatoes and 2 tablespoons sliced garlic; cook 3 minutes. Add 3 cups chopped kale and 1 tablespoon water. Cover and cook 3 minutes. Add 1 teaspoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss. Serves 4 (serving size: 3/4 cup) Calories 168; Fat 6.9g (sat 0.6g); Sodium 338mg
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