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Prep Time: 30 Minutes Cook Time: 36 Minutes |
Ready In: 66 Minutes Servings: 6 |
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From Southern Living. Ingredients:
2 large potatoes (about 1 1/4 lb.) |
1/4 cup chicken broth |
1 cup chopped red bell pepper |
1 cup chopped green bell pepper |
1 cup chopped onion |
1 cup fresh corn kernels |
1 teaspoon dried thyme |
1 teaspoon dried tarragon |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup chopped fresh parsley, divided |
Directions:
1. Cook potatoes in boiling water to cover for 15-2o minutes or until tender; drain and cool slightly.
2. Peel potatoes and cut into 1/4-inch cubes; place potato cubes in a large bowl; set aside.
3. In a large nonstick skillet, combine the broth and next 3 ingredients; bring to a boil.
4. Lower heat and cook 5 minutes, stirring frequently.
5. Add in corn; cook 1 minute.
6. Add mixture to potato in bowl; toss gently to combine.
7. Wipe out skillet; coat with cooking spray.
8. Add potato mixture to skillet and spread evenly in skillet.
9. Cook over medium heat, without stirring, for 5-7 minutes or until bottom layer of potatoes turns golden.
10. Add thyme and next 3 ingredients; toss to coat; spray with additional cooking spray.
11. Cook 3 minutes; sprinkle with 3 tablespoons parsley; toss to combine.
12. Sprinkle with remaining parsley and serve warm.
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