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Photo: Johnny Autry; Styling: Cindy Barr Photo by: Photo: Johnny Autry; Styling: Cindy Barr

Baby Potatoes with Tomato-Corn Sauté

This speedy side dish of Baby Potatoes with Tomato-Corn Sauté is complemented by fresh corn kernels, grape tomatoes, fresh cilantro and shaved Parmesan cheese.

Cooking Light JUNE 2013

  • Yield: Serves 4 (serving size: 3/4 cup)

Ingredients

  • 12 ounces small baby potatoes, halved
  • 1 tablespoon olive oil
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 1/2 teaspoons thinly sliced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 cup halved grape tomatoes
  • 1/3 cup chopped fresh cilantro
  • 1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)

Preparation

1. Place potatoes in a medium saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn and next 3 ingredients (through pepper) to pan; sauté 2 minutes. Add potatoes and tomatoes to pan; cook 1 minute. Top with cilantro and cheese.

Variation 1 Arugula Pesto: Place 1 pound baby potatoes in a saucepan; cover with water. Bring to a boil. Cook 11 minutes; drain. Pulse 1 cup arugula, 1/2 cup basil, 2 tablespoons grated Parmesan, 2 tablespoons unsalted chicken stock, 1 tablespoon olive oil, 1 tablespoon lemon juice, 3/8 teaspoon salt, and 1/4 teaspoon pepper in a mini food processor. Combine potatoes and arugula mixture in a medium bowl; toss. Serves 4 (serving size: 3/4 cup) Calories 160; Fat 6g (sat 1.8g); Sodium 279mg

Variation 2 Warm Bacon Vinaigrette: Place 1 pound quartered baby potatoes in a saucepan; cover with water. Bring to a boil. Cook 8 minutes; drain. Cook 2 center-cut bacon slices in a skillet until crisp; crumble. Combine drippings, 2 tablespoons cider vinegar, 1 tablespoon olive oil, 1 tablespoon Dijon, 1 teaspoon brown sugar, and 1/4 teaspoon salt in a bowl. Add potatoes and 2 cups spinach. Top with 1/4 cup green onions and bacon. Serves 4 (serving size: 3/4 cup) Calories 134; Fat 4.6g (sat 1g); Sodium 304mg

Variation 3 Kale and Garlic Place 1 pound sliced baby potatoes in a saucepan; cover with water. Bring to a boil. Cook 8 minutes; drain. Heat a large skillet over medium-high heat. Add 1 1/2 tablespoons canola oil. Add potatoes and 2 tablespoons sliced garlic; cook 3 minutes. Add 3 cups chopped kale and 1 tablespoon water. Cover and cook 3 minutes. Add 1 teaspoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss. Serves 4 (serving size: 3/4 cup) Calories 168; Fat 6.9g (sat 0.6g); Sodium 338mg

Nutritional Information

Amount per serving
  • Calories: 160
  • Fat: 6g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 5.9g
  • Carbohydrate: 22.5g
  • Fiber: 2.7g
  • Cholesterol: 6.2mg
  • Iron: 0.9mg
  • Sodium: 279mg
  • Calcium: 96mg
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Baby Potatoes with Tomato-Corn Sauté recipe

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