Potato Zucchini Fry
Who doesn’t love a good side of fried potatoes and onions? And who doesn’t feel like they have a leaden belly after eating too much of a good thing? 🙂
This recipe does double duty of using up a garden zucchini while also lightening up that traditional potato dish a little bit. Your belly will thank you.
You can vary the ingredient proportions pretty significantly, but it’s best if you keep the ratio between 1/3 zucchini to 2/3 potatoes up to half zucchini and half potatoes. This recipe makes 2-3 servings.
2 cups potatoes, thinly sliced (peeled or not as you desire)
1 small to medium zucchini, thinly sliced
1 medium onion, thinly sliced
garlic to taste, chopped or sliced
2-3 T. olive oil
salt & pepper to taste
Use a mandolin if you have one to slice the vegetables. Mix everything together in a large bowl. Preheat 10-12″ cast iron frying pan on medium heat. Add potato mixture to hot pan and cover. Cook for 10 minutes turning down heat if needed so as not to burn the potatoes. Remove cover, score the mixture into quarters with a sharp knife. Turn each section over with a spatula. Cover again for 10 minutes. After removing the cover check for doneness with a fork and cook a little longer to remove moisture and crisp it up. Yay – another zucchini down the hatch!