Simple Summer Recipe - Skillet Potatoes and Zucchini!!


I love creamy new potatoes, diced and crisped in a pan with zucchini for textural contrast. I serve this at breakfast or dinner with a dollop of yogurt—fried egg or smoked trout optional.

Dice 2 small-medium potatoes, and simmer in a pot of salted water until just tender. Drain and pat dry. Heat 3 tablespoons olive oil in a skillet over high until shimmering. Add potatoes, and season with salt; cook, stirring occasionally, until golden brown. Add 2 small diced zucchini and 1 small minced onion or shallot; season with salt, 1/2 teaspoon ground cumin, and 1/2 teaspoon smoked paprika. Cook, stirring, until zucchini is just tender. Stir in minced chives.

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