4 tsp Olive Oil
1 lb Red Potatoes, Small, Cut In 1" Chunks
8 Plum Tomatoes, *Note
2 cup Corn Kernels
1/4 tsp Dried Tarragon
1 tbsp Fresh Lemon Juice
1/4 tsp Salt
1/4 tsp Coarsely Ground Pepper
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Based on the Good Housekeeping recipe but modified to lower the fat and cut in half to serve less people.
*NOTE: Original recipe used cherry tomatoes. I used plum tomatoes as that was what I had. I cut them into 1/2" chunks.
In nonstick 12" skillet, heat 2 tsp olive oil over med heat until hot. Add potato chunks and cook, stirring occasionally, until potatoes are browned on the outside and tender on the inside, about 35 min. Transfer potatoes to large bowl.
In same skillet, heat 1 tsp oil; add tomatoes and cook 2 - 4 min, stirring. Add corn kernels and tarragon, and cook 2 - 4 min longer. Turn off the heat and add the potatoes back to the skillet; mix well and cover to keep warm till serving.
In cup, mix lemon juice, salt, pepper, and remaining 1 tsp olive oil (could be omitted completely); pour over potatoes mixture and toss to combine.
Makes about 6 C or 4 main servings.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>
NOTES : Cal 227.8 Total Fat 6g Sat Fat 0.8g Carb 43.2g Fib 5.9g Pro 6.2g Sod 161mg CFF 21.4% Recipe by: GH, June 1998
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on May 11, 1998
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