Potatoes with Thyme and Bay Leaves
By Doreoc
Ingredients
- 1 3/4 lbs of potatoes
- 2 tbsp olive oil
- 3 sprigs of thyme
- 2 bay leaves
- 1 clove of garlic (optional)
- salt
- Pepper
Details
Servings 6
Level of difficulty Easy
Preparation time 10mins
Cooking time 20mins
Cost Budget Friendly
Preparation
Step 1
Rinse potatoes. In a cast iron skillet, heat the olive oil with the garlic and herbs. Add the potatoes. Brown them over high heat 5 minutes, stirring.
Step 2
Add salt, cover, reduce heat and simmer very gently for 15 min. Pepper at the last moment. Serve immediately.
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Chef Tips and Tricks
You're watching: VIDEO: Crispy Zucchini Potato Cakes
VIDEO: Crispy Zucchini Potato Cakes
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
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