Savoury Side Dishes
Skillet Corn & Potatoes
Is it a potato hash or a warm salad? Whatever you call it, it's just pure delicious.
Preparation Time:
25 Minutes
Ingredients:
| baking potatoes (i.e. Yukon Gold) about 2 lbs | 1 kg | |
| 1/2 cup | Gay Lea butter | 125 mL |
| 1 tsp | salt | 5 mL |
| 1/4 tsp | pepper | 1 mL |
| 2 cups | cooked corn kernels | 500 mL |
| 2 heads | roasted garlic | |
| 3 tbsp | chopped fresh basil or mint | 45 mL |
Instructions:
Saucepan of boiling salted water, cook potatoes for 15 to 20 minutes or just until tender but not mushy. Drain and peel. (Refrigerator make ahead: 24 hours)
Cut potatoes into bite size chunks. In large skillet, melt 1/3 cup (75 mL) butter over medium heat.Add potatoes; cook, stirring often, for 20 to 30 minutes, adding remainder of butter as necessary, or until crispy and golden. Stir in corn and cloves.
*To roast garlic: Slice top third off garlic head to expose tops of cloves. Wrap well in foil. Bake in preheated 425F (220C) oven for about 40 minutes, or grill over medium-heat, turning once, for 35 to 45 minutes - until cloves are thoroughly softened. Let cool at least 15 minutes. Squeeze out pulp.
Cut potatoes into bite size chunks. In large skillet, melt 1/3 cup (75 mL) butter over medium heat.Add potatoes; cook, stirring often, for 20 to 30 minutes, adding remainder of butter as necessary, or until crispy and golden. Stir in corn and cloves.
*To roast garlic: Slice top third off garlic head to expose tops of cloves. Wrap well in foil. Bake in preheated 425F (220C) oven for about 40 minutes, or grill over medium-heat, turning once, for 35 to 45 minutes - until cloves are thoroughly softened. Let cool at least 15 minutes. Squeeze out pulp.