Crispy Potato Succotash with Edamame, Corn and Peppers
In the UK: Crispy Potato Succotash with Edamame, Sweetcorn and Peppers
- 27 mintotal time
- $1.78£1.17a serving
- 369359calories
- 14 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
A Southern-style succotash of edamame, peppers and tomatoes tossed with pan-crisped potatoes.
Ingredients
Serves 4.
- 1.25 lb russet potatoes, cut into small cubes
- 1 red onion, chopped
- 1 bell pepper, chopped
- 11 oz frozen shelled edamame
- 1½ cups frozen corn
- 5 oz cherry tomatoes, halved
- ¼ bunch parsley, chopped
- salt, to taste
- 3 tbsp vegetable oil
- 1 tsp smoked paprika
- ½ tsp dried thyme
- black pepper, to taste
Contains: soy. Always read the labels if you cook for someone with an allergy.
Method
- Boil a full kettle. Put the potatoes cubes in a saucepan, cover with the just-boiled water, add a pinch of salt and boil for 5 minutes until just tender at the edges. Drain well and leave to steam dry for 1 minute.
- Heat 2 tablespoons of the vegetable oil in your largest non-stick frying pan on medium-high heat. Add the potatoes in a single layer and fry for 8–10 minutes, turning only every few minutes, until golden and crisp.
- Meanwhile, heat the rest of the oil in another pan on medium heat and cook the red onion and bell peppers for 4 minutes. Add the edamame, corn, smoked paprika and dried thyme and cook for 4 minutes until steaming hot. Stir in the cherry tomatoes for 1 minute.
- Tip the vegetables into the potatoes, toss together, season with salt and black pepper and scatter over the parsley.
Leftovers: Keeps in the fridge for 2 days; reheat in a hot frying pan until piping hot.
Ingredients
Serves 4.
- 600 g white potatoes, cut into small cubes
- 1 red onion, chopped
- 1 pepper (red, yellow or green), chopped
- 300 g frozen edamame beans
- 200 g frozen sweetcorn
- 150 g cherry tomatoes, halved
- ¼ bunch parsley, chopped
- salt, to taste
- 3 tbsp vegetable oil
- 1 tsp smoked paprika
- ½ tsp dried thyme
- black pepper, to taste
Contains: soya. Always read the labels if you cook for someone with an allergy.
Method
- Boil a full kettle. Put the potatoes cubes in a saucepan, cover with the just-boiled water, add a pinch of salt and boil for 5 minutes until just tender at the edges. Drain well and leave to steam dry for 1 minute.
- Heat 2 tablespoons of the vegetable oil in your largest non-stick frying pan on medium-high heat. Add the potatoes in a single layer and fry for 8–10 minutes, turning only every few minutes, until golden and crisp.
- Meanwhile, heat the rest of the oil in another pan on medium heat and cook the red onion and peppers for 4 minutes. Add the edamame, sweetcorn, smoked paprika and dried thyme and cook for 4 minutes until steaming hot. Stir in the cherry tomatoes for 1 minute.
- Tip the vegetables into the potatoes, toss together, season with salt and black pepper and scatter over the parsley.
Leftovers: Keeps in the fridge for 2 days; reheat in a hot frying pan until piping hot.
Nutrition per serving
| Calories | 369 |
|---|---|
| Protein | 14 g |
| Carbohydrate | 50 g |
| Fat | 15 g |
| Fiber | 10 g |
| Sodium | 23 mg |
| Calories | 359 |
|---|---|
| Protein | 14 g |
| Carbohydrate | 45 g |
| Fat | 15 g |
| Fibre | 10 g |
| Sodium | 13 mg |
Worked out from the ingredients, 395 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.78 a serving in the US (range $1.36–$2.36) and £1.17 in the UK (range £0.90–£1.55). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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