Fried potatoes with corn

Ingredients:

• 3 Russet Burbank potatoes (about 0.7 kg), peeled and cut into 1 cm pieces.
• 1 tbsp. white wine vinegar
• 1/3 cup olive oil + more as needed
• 2 ears of corn, kernels removed (about 1.5 cups)
• 1/4 cup chopped mixed fresh herbs (such as parsley, dill, and/or chives)

Preparation:

1. Place the potatoes in a 12-inch (30 cm) cast-iron skillet. Add 2 cups of water, vinegar, and 1/2 teaspoon of salt. Bring to a boil over medium heat, then reduce heat and simmer, stirring halfway through, until the water has evaporated and the potatoes are tender, about 20 minutes.
2. Increase the heat to medium-high and add the olive oil. Cook, undisturbed, until the potatoes are lightly browned on the bottom, 5 to 10 minutes. Use a metal spatula to scrape up the potatoes from the bottom of the pan. Continue cooking, stirring and scraping frequently, until the potatoes are nicely browned and crisp, another 20 to 30 minutes. If the potatoes are too dry, add another 1 to 2 tablespoons of olive oil. Transfer to a plate.
3. Add the corn to the pan. Cook, stirring occasionally, until golden brown and crisp-tender, 3-5 minutes.
4. Return the potatoes to the pan, stir well, and season with salt and pepper to taste. Remove from heat and stir in about half of the herbs. Sprinkle with the remaining herbs and serve.