Baby Potatoes with Tomato-Corn Sauté

Ingredients

• 12 ounces baby potatoes halved
• 0.3 teaspoon pepper red crushed
• 0.3 cup cilantro leaves fresh chopped
• 1 cup corn kernels fresh ( 2 ears)
• 1.5 teaspoons garlic thinly sliced
• 1 cup grape tomatoes halved
• 1 tablespoon olive oil 
• 0.3 cup parmesan cheese fresh shaved
• 0.3 teaspoon salt 

Equipment

• food processor
• bowl
• frying pan
• sauce pan

Directions

1. Place potatoes in a medium saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.
2. Heat a large nonstick skillet over medium-high heat.
3. Add oil to pan; swirl to coat.
4. Add corn and next 3 ingredients (through pepper) to pan; saut 2 minutes.
5. Add potatoes and tomatoes to pan; cook 1 minute. Top with cilantro and cheese.
6. Place 1 pound baby potatoes in a saucepan; cover with water. Bring to a boil. Cook 11 minutes; drain. Pulse 1 cup arugula, 1/2 cup basil, 2 tablespoons grated Parmesan, 2 tablespoons unsalted chicken stock, 1 tablespoon olive oil, 1 tablespoon lemon juice, 3/8 teaspoon salt, and 1/4 teaspoon pepper in a mini food processor.
7. Combine potatoes and arugula mixture in a medium bowl; toss.
8. Serves 4 (serving size: 3/4 cup) Calories 160; Fat 6g (sat 8g); Sodium 279mg
9. Place 1 pound quartered baby potatoes in a saucepan; cover with water. Bring to a boil. Cook 8 minutes; drain. Cook 2 center-cut bacon slices in a skillet until crisp; crumble.
10. Combine drippings, 2 tablespoons cider vinegar, 1 tablespoon olive oil, 1 tablespoon Dijon, 1 teaspoon brown sugar, and 1/4 teaspoon salt in a bowl.
11. Add potatoes and 2 cups spinach. Top with 1/4 cup green onions and bacon.
12. Serves 4 (serving size: 3/4 cup) Calories 134; Fat 6g (sat 1g); Sodium 304mg
13. Variation 3 Kale and Garlic
14. Place 1 pound sliced baby potatoes in a saucepan; cover with water. Bring to a boil. Cook 8 minutes; drain.
15. Heat a large skillet over medium-high heat.
16. Add 1 1/2 tablespoons canola oil.
17. Add potatoes and 2 tablespoons sliced garlic; cook 3 minutes.
18. Add 3 cups chopped kale and 1 tablespoon water. Cover and cook 3 minutes.
19. Add 1 teaspoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss.
20. Serves 4 (serving size: 3/4 cup) Calories 168; Fat 9g (sat 6g); Sodium 338mg