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.
Zucchini and Baby Dutch Potatoes with Parmesan Crusts
Yield: 4 servings
INGREDIENTS
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.
DIRECTIONS
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.