Skillet Corn and Potatoes |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe is like a potato hash or a warm potato and corn salad. A nice combination of potatoes, corn, and roasted garlic. A Gay Lea Butter recipe. Time does not include roasting the garlic; this step can be done ahead. Potatoes can also be made ahead and refrigerated for up to 24 hours. Ingredients:
3 baking potatoes, about 2 lbs (yukon gold) |
1/2 cup butter, divided |
1 teaspoon salt |
1/4 teaspoon pepper |
2 cups corn kernels, cooked |
2 heads garlic, roasted (instructions below) |
2 tablespoons fresh basil or 3 tablespoons fresh mint, chopped |
Directions:
1. In saucepan of boiling salted water, cook whole potatoes for 15 to 20 minutes, or just until tender but not mushy.
2. Drain and peel potatoes.
3. Cut potatoes into bite size chunks.
4. In a large skillet, melt 1/3 cup butter over medium heat.
5. Add potatoes; cook, stirring often, for 20 to 30 minutes, adding remainder of butter as necessary, until crispy and golden.
6. Stir in cooked corn kernels and cloves of roasted garlic; cook for 5 minutes or until heated through.
7. Remove from heat; stir in basil or mint.
8. ROASTED GARLIC:.
9. To roast garlic, slice top third of the two garlic heads to expose tops of cloves.
10. Wrap each garlic head well in foil paper.
11. Bake in center of preheated 425 degree Fahrenheit oven for about 40 minutes or until cloves are thoroughly softened.
12. Let cool for at least 15 minutes.
13. Squeeze out pulp.
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