Fried potatoes with corn
Votes: 6
Time: 1 hour 10 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Need a delicious side dish that can also be served as a main course? Fry potatoes with corn kernels and herbs. Corn and a mixture of parsley, dill, and green onions will infuse the dish with a refreshing summer flavor, and crispy fried potatoes are always filling and delicious. Serve with fresh vegetables as a vegetarian main course. Or complement your fried potatoes and corn with a juicy meat patty.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 Russet Burbank potatoes (about 0.7 kg), peeled and cut into 1 cm pieces.
- 1 tbsp. white wine vinegar
- 1/3 cup olive oil + more as needed
- 2 ears of corn, kernels removed (about 1.5 cups)
- 1/4 cup chopped mixed fresh herbs (such as parsley, dill, and/or chives)
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Cooking the dish according to the recipe:
- Place the potatoes in a 12-inch (30 cm) cast-iron skillet. Add 2 cups of water, vinegar, and 1/2 teaspoon of salt. Bring to a boil over medium heat, then reduce heat and simmer, stirring halfway through, until the water has evaporated and the potatoes are tender, about 20 minutes.
- Increase the heat to medium-high and add the olive oil. Cook, undisturbed, until the potatoes are lightly browned on the bottom, 5 to 10 minutes. Use a metal spatula to scrape up the potatoes from the bottom of the pan. Continue cooking, stirring and scraping frequently, until the potatoes are nicely browned and crisp, another 20 to 30 minutes. If the potatoes are too dry, add another 1 to 2 tablespoons of olive oil. Transfer to a plate.
- Add the corn to the pan. Cook, stirring occasionally, until golden brown and crisp-tender, 3-5 minutes.
- Return the potatoes to the pan, stir well, and season with salt and pepper to taste. Remove from heat and stir in about half of the herbs. Sprinkle with the remaining herbs and serve.
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