1 lb. Yukon Gold or red potatoes
1 1/2 t. olive oil, divided
1 c. chopped onion
1 c. corn kernels, fresh or frozen
1 7-oz. jar roasted red peppers, drained and chopped
1 t. ground cumin
2 T. shelled sunflower seeds or toasted pine nuts
3 T. chopped fresh parsley
1/2 t. salt
Place potatoes in large Dutch oven, cover with water, and bring to a boil. Reduce heat and simmer 30 minutes or until potatoes are tender. Cool and peel potatoes, and cut into 1/2 inch cubes.
Heat 1/2 teaspoon olive oil in large nonstick skillet over medium-high heat. Add onion, sauté 5 minutes. Add corn, sauté 3 additional minutes. Stir in roasted peppers and cumin. Transfer mixture to bowl and set aside.
Heat 1/2 teaspoon olive oil in skillet. Add half of the cubed potatoes and cook until lightly browned. Add these potatoes to corn/pepper mixture, and repeat with remaining 1/2 teaspoon olive oil and potatoes.
Return potato/corn mixture to skillet and warm over medium heat. Remove from heat and stir in sunflower seeds/toasted pine nuts, parsley and salt.
Makes 8 1/2-cup servings.