| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 russet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch pieces
- 1 tablespoon white wine vinegar
- Kosher salt
- 1/3 cup extra-virgin olive oil, plus more as needed
- 2 ears of corn, kernels cut off (about 1 1/2 cups)
- Freshly ground pepper
- 1/4 cup chopped mixed fresh herbs (such as parsley, dill and/or chives)
Instructions
- Spread the potatoes in a 12-inch cast-iron skillet. Add 2 cups water, the vinegar and 1/2 teaspoon salt. Bring to a simmer over medium heat, then reduce the heat to maintain a steady simmer and cook, stirring halfway through, until the water evaporates and the potatoes are softened, about 20 minutes.
- Increase the heat to medium high and add the olive oil. Cook, without stirring, until the potatoes are very browned on the bottom, 5 to 10 minutes. Using a firm metal spatula, scrape up the potatoes from the bottom of the skillet. Continue to cook, stirring and scraping often, until the potatoes are a rich golden brown and crisp all over, 20 to 30 more minutes. Add 1 to 2 more tablespoons olive oil as needed if the potatoes are too dry. Remove to a plate.
- Add the corn to the skillet. Cook, stirring occasionally, until browned and crisp-tender, 3 to 5 minutes.
- Return the potatoes to the skillet, stir well and season with salt and pepper. Remove from the heat and stir in about half the herbs. Top with the remaining herbs.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 198 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 400 mg |
Reviews
I had some left over ears of corn and made this. It was good! The technique worked well for me and had perfectly crisped potatoes and crunchy sweet corn. You can adapt this easily to your taste by changing up the herbs. Very easy to make too and didn’t make a mess of my stove.