Baby Potatoes with Tomato Corn Saute

Happy Fourth of July! I hope everyone gets to see some fireworks today and enjoy the outdoors. I will be spending most of my day at the lab, but plan to catch some festivities after work. In case you are like me and need something quick to whip up for a party later today, these potatoes are for you.Just boil some baby potatoes and toss with corn, tomatoes, cilantro and some other seasonings and you have the perfect side dish to go along with those grilled meats. When I made this, it was served with some sliced sausage which I threw on top for the photo.

But that’s not all! You may have noticed the appearance of ZipList “Save Recipe” buttons popping up on my recent recipes. That is because I am now partnered with them and am slowly adding that button to every previously posted and new recipe on my blog. Hope you like the new feature!

Baby Potatoes with Tomato Corn Saute

One year ago: Blueberry Cheesecake Popsicles

Two years ago: POM-Berry Ice Pops


Serves 4-6


12 oz. small baby potatoes, halved or quartered to bite-size pieces (I used red skin potatoes)

1 Tbsp olive oil

1 cup corn kernels

1-1/2 tsp minced garlic

1/4 tsp salt

1/4 tsp crushed red pepper (or more, to taste)

1 cup halved grape tomatoes

1/3 cup chopped fresh cilantro

1 oz. fresh Parmesan cheese, shaved (about 1/4 cup)


  1. Place potatoes in a medium saucepan and cover with water. Bring to a boil and cook for 10 minutes or until tender. Drain.
  2. Heat a large nonstick skillet over medium-high heat and add oil to pan, swirling to coat. Add the corn, garlic, salt, and crushed red pepper to the pan. Saute for 2 minutes.
  3. Add potatoes and tomatoes to the pan and cook for one minute.
  4. Top with cilantro and cheese before serving.

Source: The Sweets Life, originally from Cooking Light June 2013.


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