Potatoes with zucchini and thyme
5 servings
40 minutes
Potatoes with zucchini and thyme is a simple yet exquisite dish of European cuisine that combines the tenderness of zucchini, the richness of potatoes, and the aroma of fresh thyme. The root vegetable, fried to a golden crust, retains its softness inside, while zucchini adds lightness and freshness. Garlic and black pepper create spicy notes, and olive oil makes the dish rich and appetizing. It is a versatile side that perfectly complements meat and fish dishes or can serve as an independent snack. It is especially good in the summer season when vegetables reach their peak flavor.
1
Peel the potatoes and cut them into small cubes or sticks. Place on a waffle or paper towel and salt. Put in a bowl, add quartered garlic cloves, pepper, and mix with your hands.
- Potato: 6 pieces
- Garlic: 3 cloves
- Coarse salt: to taste
- Ground black pepper: to taste
2
In a heavy-bottomed skillet, heat 3 tablespoons of oil and carefully layer the potatoes with garlic in 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 the potatoes don't burn or steam, cooking until done without breaking apart (this process takes 15 to 20 minutes).
- Olive oil: 4 tablespoons
- Potato: 6 pieces
- Garlic: 3 cloves
3
At this time, peel the zucchini (if the skin is very tender, you can skip peeling), and cut it into neat slices similar in size to potatoes.
- Zucchini: 2 pieces
4
When the potatoes are ready, add thyme, gently mix, and transfer to a separate bowl. Pour the remaining oil into the same pan and fry the salted zucchini slices for 10 minutes until they become slightly transparent but not mushy.
- Chopped fresh thyme: 0.5 tablespoon
- Olive oil: 4 tablespoons
- Zucchini: 2 pieces
- Coarse salt: to taste
5
Return the potatoes to the pan. Serve as a side dish hot or warm.
- Potato: 6 pieces