Memorial Day weekend is finally here and even though it’s rainy here in the Northeast, I’ll happily take the extra day off to chill out, relax and widdle away the stresses of working life. While I don’t have any real plans for the weekend, hopefully some of you are getting out there and enjoying yourselves, either at the beach, the park, the lake or wherever it is that you love to go most. We’re entering the season of grilling and cookouts so for the unofficial start of summer I’m giving you Baby Potatoes with Tomato-Corn Sauté.
Baby potatoes are mixed with olive oil, corn, grape tomatoes and garlic to give you a simple sort-of potato salad that travels well and can be eaten hot or cold. No mayonnaise means no worrying about taking this dish to an outdoor event and with summer corn and bright tomatoes, what a better dish to kick off the summer. Topped with fresh cilantro and salty parmesan cheese, these potatoes get the slightest kick from red pepper flake and will be a great addition to any get-together you might be attending this weekend. Get out, enjoy the weather and have yourselves a fantastic weekend!
Place potatoes in a medium saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn, garlic, salt and red pepper flake to pan; sauté 2 minutes.
Add potatoes and tomatoes to pan; cook 1 minute.
Top with cilantro and cheese.
- Crushed garlic
Overall Rating: Love It
Source: Cooking Light magazine