Crispy Dijon Potato Skillet with Charred Corn
Crispy potatoes and sweet corn meet a tangy Dijon dressing in a one-pan dinner finished with herbs and feta.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.9/5 (141 reviews)
INSPIRED BY
This original skillet dinner gives crisp potatoes a bright lemon-Dijon finish. Charred corn adds sweetness and feta brings a salty counterpoint without slowing down the one-pan cooking.
Story
Casey likes a dinner that starts humble and ends up looking generous. The potatoes get crisp in the skillet, the corn brings little sparks of sweetness, and Dijon wakes up the whole pan. Set it in the middle of the table with a green salad and let everyone serve themselves.
By Casey
Ingredients
- 1 1/2 pounds baby potatoes, quartered
- 2 ears corn, kernels cut from the cob
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 2 tablespoons olive oil
- 1/3 cup crumbled feta
- 2 tablespoons chopped fresh parsley
Instructions
- Place the potatoes in a saucepan, cover with salted water, and simmer for 8 minutes until just tender.
- Drain the potatoes well and whisk the Dijon, lemon juice, honey, and 2 tablespoons olive oil in a small bowl.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat and add the potatoes, paprika, and salt.
- Cook the potatoes undisturbed for 5 minutes, then turn and brown the other sides for 5 minutes more.
- Add the corn and cook for 4 minutes until the kernels are charred and the potatoes are crisp.
- Toss the hot skillet with the Dijon dressing, scatter with feta and parsley, and serve immediately.
Chef Tips
- Dry the potatoes thoroughly after draining so they brown instead of splatter.
- Use frozen corn when fresh corn is unavailable, adding 2 extra minutes to the skillet.
- A cast-iron skillet gives the best crust.
- Add a fried egg on top for a fuller plate.
Cook's Notes
- **Potatoes:** Dry them well after parboiling.
- **Skillet:** Let the first side brown before turning.
- **Finish:** Toss with dressing off the heat.