The combination of crisp potatoes and zucchini teamed with grated cheese and fresh herbs is irresistible, making it a scrumptious side dish that complements beef, chicken, or pork.
Using pee-wee size Baby Dutch Yellow potatoes, which I prefer, ensures they can be cooked whole, while the larger ones need to be cut in half and boiled longer.
The method includes a sauté of garlic, herbs, zucchini, and the potatoes, followed by broiling with cheese to create a golden, irresistible crust.
This side dish not only brings out the creamy texture of the Baby Dutch potatoes but also enhances the flavors through fresh herbs and delicious cheese.
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