Soft-Fri Saffron Potatoes And Corn – two way

SOFT-FRI SAFFRON POTATOES AND CORN – two way

For restaurants with leftover baked potatoes  – or home chefs who want to uptick your skillet potatoes – try this version of home fries and/or potato salad. It works great!

Makes 9 cups

Bake potatoes:

2-1/2 lbs. russet potatoes – the kind you find in the grocery in 5 and 10 pound bags – scrub under tap water, place wet on oven rack and bake at 400 degrees till fork-tender (long-pronged fork slides in and out easily when inserted into middle of potato), cool in refrigerator till ready to use; or use already baked leftover potatoes – mine went for 65 minutes in the oven – when cool, cut into 1/2 inch cubes (do not peel).

Cook corn:

Cook 6 ears sweet white and yellow corn in boiling water in covered pot for 10 minutes. Turn heat off and let set for 10 minutes longer. Drain. When not too hot to handle, cut kernels from cobs and set aside.

Let’s make some Soft-Fri Potatoes:

2 T. grape seed oil

1 lg. sweet onion, diced

1 t. pink Himalayan salt

1 t. smoked paprika

1 t. mild curry powder

1 t. garlic powder

1 c. fresh squeeze orange juice

1 pinch of saffron threads

1/2 c. diced sweet red roasted pepper

salt and pepper to taste

fresh parsley garnish (optional)


In extra-large skillet, over medium heat, melt grape seed oil.

Add onion and cook till partially wilted.

Add potato cubes all at once plus 1 teaspoon salt. Toss to coat with oil, then saute till edges of potatoes begin to soften.

Add corn all at once. Stir to distribute.

Add smoked paprika, curry, garlic, orange juice and saffron, then stir to mix well without smashing the potatoes.

Salt and pepper to taste, then cook, uncovered, about 10 minutes.

Add roasted pepper dice, adjust for salt and pepper again, then remove from heat.

Either serve right away as home fries with a parsley garnish, or chill for service later. You can reheat or serve cold. I prefer cold, but I must say that I alternate between hot and cold with these. They’re just plain good no matter the temperature.

When served as a potato salad, you may prefer to add veggie mayo – that tastes great too. Add the mayo just before serving if that’s the route you take. I like the low-fat method (hot, warm or cold), since I’m cutting back and these potatoes satisfy without the added fat.







 

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