Ingredients Jump to Instructions ↓

  1. 1 lb small (1-inch) yellow-fleshed potatoes such as Yukon Gold

  2. 1 tablespoon vegetable oil (preferably corn oil)

  3. 1/2 stick (1/4 cup) unsalted butter

  4. 2 cups fresh corn kernels (from 3 ears; preferably yellow and white)

  5. 8 oz baby pattypan squash, trimmed and quartered

  6. 8 oz frozen shelled edamame (fresh soybeans) or baby lima beans (1 1/2 cups), cooked according to package directions and cooled

  7. 1/4 cup finely chopped red onion

  8. 1/4 cup finely chopped fresh chives

Instructions Jump to Ingredients ↑

  1. Cover potatoes with cold salted water by 1 inch in a large saucepan. Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes. Drain and cool, then cut into bite-size pieces.

  2. Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes. Transfer to a serving bowl.

  3. Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes. Stir in beans and sauté, stirring, until heated through. Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.


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