SOFT-FRI SAFFRON POTATOES AND CORN – two way
For restaurants with leftover baked potatoes – or home chefs who want to uptick your skillet potatoes – try this version of home fries and/or potato salad. It works great!
Makes 9 cups
2-1/2 lbs. russet potatoes – the kind you find in the grocery in 5 and 10 pound bags – scrub under tap water, place wet on oven rack and bake at 400 degrees till fork-tender (long-pronged fork slides in and out easily when inserted into middle of potato), cool in refrigerator till ready to use; or use already baked leftover potatoes – mine went for 65 minutes in the oven – when cool, cut into 1/2 inch cubes (do not peel).
Cook 6 ears sweet white and yellow corn in boiling water in covered pot for 10 minutes. Turn heat off and let set for…
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