Note: goes will with lemon chicken
- 2 Tbsp. olive oil
- Zest of 1 lemon
- 2 large baking potatoes, scrubbed clean or peeled
- 1 tsp. dried thyme (1/3 palmful)
- 1 med. onion, finely chopped
- 2 large garlic cloves, chopped
- 1 10 oz. box frozen corn kernels
- 1/4 C fresh flat-leaf parsley chopped
- Salt and pepper
- 1 1/4 C chicken stock
- 2 Tbsp butter
Cut potatoes into quarters lengthwise. Arrange quarters cut side down on cutting board. Thinly slice potatoes across width- you want thin bite-size pieces.
Heat nonstick large skillet over med-high heat with about 2 Tbsp EVOO, twice around the pan. Add potatoes in even layer across skillet. Season with salt, pepper and thyme. Don’t stir for 2 min to let them brown a little bit. Once potatoes brown, stir in onions & garlic & continue to cook, stirring occasionally 7-8 min, or until potatoes are flirting w/ tenderness.
Add corn to potatoes and cook, stirring frequently, for 2-3 min. Add chicken stock, turn heat to high and bring stock to bubble. Continue to cook 3 min. or until liquids reduced by half. Turn heat off and add butter, parsley, lemon zest, stirring until butter completely melted.
Rachael Ray