The combination of crisp potatoes and zucchini with cheese and herbs makes for an irresistible side dish that pairs deliciously with beef, chicken, or pork.
Baby Dutch Yellow potatoes, particularly pee-wee sized, are preferred for their creamy texture. If unavailable, larger ones can be halved, requiring slightly longer cooking time.
The dish’s preparation involves sautéing zucchini and Baby Dutch potatoes with herbs in butter, showcasing a simple yet flavorful cooking method that highlights the ingredients.
Broiling the vegetables with a sprinkle of cheese creates a golden crust that elevates the dish, making it a visually appealing and appetizing side.
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