Photo: Johnny Autry; Styling: Cindy Barr
Yield
Serves 4 (serving size: 3/4 cup)

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.

How to Make It

Step 1

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

Step 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.

Step 3

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 8g); Sodium 279mg

Step 4

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 6g (sat 1g); Sodium 304mg

Step 5

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 9g (sat 6g); Sodium 338mg

Ratings & Reviews

bendercath's Review

Nabarda
July 22, 2014
When this recipe appeared in the magazine, the nutrition information was incorrect. I see that they have updated the information on the website. Our family thought this recipe was strictly fair. Tomatoes + potatoes + corn seems like a no-fail summer combination, but I would have liked a little more seasoning. I might try this again and use basil, as another reviewer recommended.

alwaystanning's Review

Whygal
February 15, 2014
Great side to a grilled steak...

Cherrybelle's Review

Mhp018
July 30, 2013
Made this last night so good and so easy. Everyone at the table cleaned thier plates. I will be making this again for sure.

Mhp018's Review

Alknutson8
May 27, 2013
Nutrition info must be wrong-please correct!

ehc0826's Review

Cherrybelle
May 22, 2013
We really loved this. My family doesn't like cilantro, so I used basil instead, and I subbed Pecorino Romano for the parmesan. Easy and very tasty.

Whygal's Review

ehc0826
May 21, 2013
We did not care for this side dish. It was just ok. I would rather have the corn on the cob and either roasted or grilled potatoes.

Nabarda's Review

bendercath
May 13, 2013
Very delicious and easy! But I'm skeptical of the nutritional information. How can it only have 2.2 grams of carbs with all the corn and potatoes?

Alknutson8's Review

alwaystanning
May 11, 2013
N/A