Circle B Kitchen
Recipe courtesy Mark Bittman
It seems just a tad tedious and labor-intensive to roast these potatoes on the stove. I recommend that after you cut up your potatoes, you toss them with a little olive oil, salt and pepper, throw them onto a cookie sheet and roast them at 425 for about 20 minutes, and placing them under the broiler for the 5 minutes or until they're nicely browned. Then toss them in the pan with the corn mixture and continue with the recipe.
5 tablespoons olive oil, or more as needed
2 tablespoons minced fresh jalapeño, or to taste
1 to 1 1/2 cups corn kernels, fresh or frozen
Salt and black pepper
2 pounds new potatoes, peeled and cut into 1-inch chunks
1/2 to 1 teaspoon chili powder, or to taste
1 14-ounce can black beans, well drained
3/4 to 1 cup grated Cheddar or jack cheese (I used both)
1/2 cup chopped fresh cilantro, for garnish.
1. Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.
2. Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.
3. Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.
Yield: 4 to 6 servings.