Sauteed Potatoes With Corn, Tomatoes And Mint
serves 2-4
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2 tablespoons unsalted butter
1 pound waxy potatoes, cubed
1 cup corn kernels
3 ripe plum tomatoes, diced
1/4 cup fresh mint leaves
prep: 10 minutes
total: 25 minutes
large sauté pan
1. In a large sauté pan, melt the butter over medium-high heat. When the foam subsides, add the potatoes and season them with a sprinkling of salt and pepper. Stir them briefly, then leave them alone to brown well, 4-6 minutes.
2. Add the corn kernels and tomatoes and season with a sprinkling of salt and pepper. Cook, stirring occasionally, until tomatoes begin to lose their shapes, 4-6 minutes. Stir in the mint leaves and serve.
2. Add the corn kernels and tomatoes and season with a sprinkling of salt and pepper. Cook, stirring occasionally, until tomatoes begin to lose their shapes, 4-6 minutes. Stir in the mint leaves and serve.
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