Skillet Corn And Potatoes

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 3 baking potatoes, about 2 lbs (yukon gold)
• 1/2 cup butter, divided
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups corn kernels, cooked
• 2 heads garlic, roasted (instructions below)
• 2 tablespoons fresh basil or 3 tablespoons fresh mint, chopped

Recipe

• 1 in saucepan of boiling salted water, cook whole potatoes for 15 to 20 minutes, or just until tender but not mushy.
• 2 drain and peel potatoes.
• 3 cut potatoes into bite size chunks.
• 4 in a large skillet, melt 1/3 cup butter over medium heat.
• 5 add potatoes; cook, stirring often, for 20 to 30 minutes, adding remainder of butter as necessary, until crispy and golden.
• 6 stir in cooked corn kernels and cloves of roasted garlic; cook for 5 minutes or until heated through.
• 7 remove from heat; stir in basil or mint.
• 8 roasted garlic:.
• 9 to roast garlic, slice top third of the two garlic heads to expose tops of cloves.
• 10 wrap each garlic head well in foil paper.
• 11 bake in center of preheated 425 degree fahrenheit oven for about 40 minutes or until cloves are thoroughly softened.
• 12 let cool for at least 15 minutes.
• 13 squeeze out pulp.