3 days Ago By Cathy Thomas
The combination of crisp potatoes and zucchini teamed with grated cheese and fresh herbs is irresistible. It’s a scrumptious side dish that teams deliciously with everything from beef to chicken to pork. Baby Dutch Yellow potatoes with their yellowish-white skin and creamy texture are the star of the dish.
I like to use pee-wee size, those that are only 3/4-to 1-inch in diameter because I can leave them whole. If they aren’t available, I use larger ones (the standard Baby Dutch Yellow potatoes), I cut them in half before boiling and increase boiling time by about 2 minutes. Yield: 4 servings 4 to 8 Baby Dutch Yellow potatoes; see cook’s notes 2 tablespoons butter 1 large garlic clove, minced 1 teaspoon chopped fresh thyme leaves 1 teaspoon chopped fresh rosemary leaves 3 (about 6-inches long) zucchini, trimmed, cut in half lengthwise, then cut crosswise into 1-inch wide half-rounds Pinch of coarse salt (kosher or sea) and freshly ground pepper to taste 1/4 cup grated (not shredded) Parmesan cheese or a combination of Parmesan, Romano and Asiago cheeses Cook’s notes: If you use pee-wee size Baby Dutch Yellow potatoes you will need 8 of them.
If using standard Baby Dutch Yellow potatoes, you will need 4 or 5 of them. 1. Bring a medium-sized pot of water to boil on high heat.
Add potatoes and cook until barely tender, for about 8 to 10 minutes. Drain and allow it to cool. 2.
Place a medium-large skillet on medium heat. Add butter, garlic, thyme and rosemary; heat until butter melts. Meanwhile, season zucchini and potatoes with salt and pepper.
Place cut-side down in butter mixture. Cook until golden brown, 12 to 15 minutes. 3.
Meanwhile, adjust the oven rack to 6- to 8-inches below broiler element. Preheat broiler. Line rimmed baking sheet with aluminum foil.
4. Place browned vegetables on the baking sheet in a single layer. Sprinkle with cheese and broil until cheese is golden brown, for about 1 to 2 minutes.
Source: Adapted from “Giada’s Kitchen” by Giada de Laurentiis (Clarkson Potter) Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomas Cooks.com .
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