The perfect summer celebration platter!
1 ½ teaspoons kosher salt, plus more for parboiling, divided
1 1/2 pounds baby potatoes, cut lengthwise
5 tablespoons olive oil, divided
4 tablespoons unsalted butter
4 cups fresh corn kernels, about 6 ears of corn
1 (14-ounce) uncured pre-cooked kielbasa, or pre-cooked sausage of choice
Fresh basil leaves, to garnish
Fresh chopped chives, to garnish
Pre heat oven to 400°F.
In a large pot, add water and plenty of salt, around 4 tablespoons. Bring to a boil. Add the potatoes and parboil them until partially cooked through, for about 5 minutes. Drain and set aside in a medium bowl.
Add 3 tablespoons of olive oil and 1 teaspoon of salt to the potatoes. Toss to coat completely. To a large, oven-safe skillet (or two medium oven-safe skillets of they don’t fit in a single layer), add 1 tablespoon of olive oil over medium high heat (split the oil between skillets if using two). Put the potatoes in a single layer, cut side down. Drizzle an additional 1 tablespoon of olive oil (or ½ tablespoon for each skillet) over the potatoes and cook, not stirring, until the cut sides are golden brown, about 7 minutes. Move the skillet(s) to the oven and roast until browned and cooked through, for about 35 minutes. Note: Use visuals cues as this may take up to 60 minutes, it depends on the potatoes and/or oven. It’s worth the wait to make them really browned and crispy.
Remove from oven and set aside.
In a large sauté pan, melt 4 tablespoons of butter over medium heat. Add the corn and sauté until tender, for about 5 minutes. Season with ½ teaspoon of salt. Summer corn takes no time! Remove and set aside.
Turn on grill to 400°F.
Grill the sausage until it is nice and blistery, for about 5 minutes a side, a total of 10 minutes. Remove and cut into 1-inch pieces.
On a large platter, layer the corn, then the potatoes and lastly the sausage. Top of with torn basil and fresh chives and enjoy! So delicious with a splash of hot sauce.
Keywords: corn and sausage platter