Potatoes with Zucchini and Thyme
Main Dishes • European
Description
Potatoes with Zucchini and Thyme
Ingredients
- Salad Potatoes 6 pieces
- Garlic 3 cloves
- Coarse Salt to taste
- Ground Black Pepper to taste
- Olive Oil 4 tablespoons
- Courgette 2 pieces
- Chopped Sage Leaves ½ tablespoon
Step-by-Step Guide
Step 1
Peel the potatoes and cut them into small cubes or sticks. Place them on a waffle or paper towel and sprinkle with salt. Transfer to a bowl, add the quartered garlic cloves, pepper, and mix with your hands.
Step 2
In a heavy-bottomed skillet, heat 3 tablespoons of oil, and carefully layer the potatoes with garlic into the oil. Without stirring or covering, let the potatoes fry on one side for 5 minutes, then gently flip to the other side and fry. Adjust the heat so that the potatoes do not burn but also do not steam, cooking until done without breaking apart (this process takes about 15 to 20 minutes).
Step 3
Meanwhile, peel the zucchini (if the skin is very tender, you can leave it on), and cut into neat slices similar in size to the potatoes.
Step 4
When the potatoes are ready, add the thyme, gently mix, and transfer to a separate bowl. Pour the remaining oil into the same skillet and fry the zucchini slices for 10 minutes, sprinkling with salt beforehand, until they become slightly translucent but not mushy.
Step 5
Return the potatoes to the skillet. Serve as a side dish hot or warm.
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