Categories: Sides
Ingredients
- 3 russet potatoes, peeled and cut into 1/2-inch pieces
- 1 tbsp. white wine vinegar
- Kosher salt
- 1/3 cup olive oil, plus more as needed
- 2 ears of corn, kernels cut off
- Black pepper
- 1/4 cup chopped mixed fresh herbs (such as parsley, dill and/or chives)
Directions
-
Spread the potatoes in a 12-inch cast-iron skillet. Add 2 cups water, the vinegar, and 1/2 tsp salt. Bring to a simmer over medium heat, then reduce the heat to maintain a steady simmer and cook, stirring halfway through, until the water evaporates and the potatoes are softened, about 20 minutes.
-
Increase the heat to medium high and add the olive oil. Cook, without stirring, until the potatoes are very browned on the bottom, 5-10 minutes. Using a firm metal spatula, scrape up the potatoes from the bottom of the skillet. Continue to cook, stirring and scraping often, until the potatoes are a rich golden brown and crisp all over, 20-30 more minutes. Add 1 to 2 more tbsp. olive oil as needed if the potatoes are too dry. Remove to a plate.
-
Add the corn to the skillet. Cook, stirring occasionally, until browned and crisp-tender, 3 to 5 minutes.
-
Return the potatoes to the skillet, stir well and season with salt and pepper. Remove from the heat and stir in about half the herbs. Top with the remaining herbs.