Skillet Corn and Potatoes

"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."
 
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Ready In:
55mins
Ingredients:
7
Serves:
4-6
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ingredients

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directions

  • In saucepan of boiling salted water, cook whole potatoes for 15 to 20 minutes, or just until tender but not mushy.
  • Drain and peel potatoes.
  • Cut potatoes into bite size chunks.
  • In a large skillet, melt 1/3 cup butter over medium heat.
  • Add potatoes; cook, stirring often, for 20 to 30 minutes, adding remainder of butter as necessary, until crispy and golden.
  • Stir in cooked corn kernels and cloves of roasted garlic; cook for 5 minutes or until heated through.
  • Remove from heat; stir in basil or mint.
  • ROASTED GARLIC:.
  • To roast garlic, slice top third of the two garlic heads to expose tops of cloves.
  • Wrap each garlic head well in foil paper.
  • Bake in center of preheated 425 degree Fahrenheit oven for about 40 minutes or until cloves are thoroughly softened.
  • Let cool for at least 15 minutes.
  • Squeeze out pulp.

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Reviews

  1. I loved this one. I cheated, and used bottled roasted garlic. Also, I chose to use the basil, since I have a pot of it growing on the porch. This is really simple to prepare, and looks as good as it tastes!
     
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