Recipe - Saute Of Potatoes Tomatoes And Fresh Corn R T

4 teaspoon Olive Oil
1 pound Red Potatoes; Small, Cut In
1" Chunks
8 Plum Tomatoes; *Note
2 cup Corn Kernels
One fourth teaspoon Dried Tarragon
1 tablespoon Fresh Lemon Juice
One fourth teaspoon Salt
One fourth teaspoon Coarsely Ground Pepper

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 EATLF Digest by Reggie Dwork reggie@reggie.com on May 11, 1998