Zucchini with Potatoes and Thyme

By Dixie8686

Recipes & Menus | recipes

Zucchini with Potatoes and Thyme
Use a waxy potato that will hold its shape and take on good color in this skillet hash, which pairs well with any grilled or roasted meat or seafood. Sauté the potatoes first, then the zucchini, so both will brown and cook through evenly.

6 servings

Recipe by The River Café Classic Italian Cookbook by Rose Gray and Ruth Rogers (Michael Joseph 2009). Copyright © Rose Gray and Ruth Rogers 2009.">The River Café Classic Italian Cookbook by Rose Gray and Ruth Rogers (Michael Joseph 2009). Copyright © Rose Gray and Ruth Rogers 2009.

Photograph by David Loftus

August 2012

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 1 1/2 pounds waxy potatoes (such as Yukon Gold), peeled, cut into 3/4" cubes
• 3 garlic cloves, quartered
• Sea salt and freshly ground black pepper
• 2 tablespoons fresh thyme leaves
• 1 1/2 pounds zucchini, cut into 1/2 " cubes

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Heat 3 Tbsp. oil in a large heavy skillet over medium-high heat. Combine potatoes and garlic in a large bowl; season with salt and pepper. Add potato mixture to hot skillet. Without stirring or moving pan, cook potatoes until light golden brown on one side (this will prevent sticking), 3–4 minutes. Using a spatula, toss potatoes and cook until light golden brown on all sides and cooked through, 8–10 minutes longer.

Add thyme; toss to coat. Transfer potatoes to a large bowl; set aside.

Heat remaining 1 Tbsp. oil in same skillet. Add zucchini and season with salt and pepper. Cook until light golden brown and tender but not mushy, 5–6 minutes. Add to bowl with potatoes and toss to combine. Season to taste with salt and pepper. Serve warm or at room temperature.

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