Lauraine Jacobs

Food & Wine Writer

Recipes

26 December 2020

CRUNCHY SUMMER SPUDS AND COURGETTES

Inspired by my garden (courgettes and sage) and the local freshly dug Agria spuds

  • 3 new large new potatoes (Agria)
  • 3 courgettes, freshly picked
  • A handful of sage leaves, freshly plucked
  • 3 tbsp olive oil
  • Sea salt and freshly ground black pepper

Scrub the potatoes and cut into bite sized pieces. Place in a steamer over boiling water and allow to steam until just cooked.

Cut the courgettes into similar size pieces to the potato. Heat the oil in a large frying pan, add the courgettes and cook over medium heat for 2 minutes to brown lightly.

Lower the heat and add the steamed potato pieces with the sage leaves and plenty of salt and pepper to the courgettes. Continue to cook over low heat for about 15 to 20 minutes until the potatoes and golden and a little crunchy.

Serve at once. Serves 4

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