Potatoes and Zucchini

 

Tennessee Williams wrote in his ”Memoirs” that ”there are no small people, but only small perception over people.”

That is the case with the simple potato which is not simple, only we tend to consider it that way.

This dish is a combination of a Spanish dish that includes zucchini and another with potatoes. So, they are not simple. I found them both over the internet. The first, I guess can be found on ”Spanish on a Fork”. I do not remember the second one's source.

Difficulty: easy.

Kitchen tools:

- cutting board;

- knife;

- cooking machine;

- oven;

- 2 chopsticks (optional);

- pans (two);

- bowl;

- garlic mincer;

- spatula;

- oven tray;

- baking paper;

- spoon;

- colander;

- plate;

- paper towels;

- basting brush.

Duration: 1.15 h.

Serves: 3.

You need:

- 9 medium sized potatoes (rinsed);

- 2 heads of garlic (minced);

- 2 medium sized zucchini (sliced);

- 30 g of fresh basil (chopped);

- 30 g of fresh parsley (chopped);

- 14 tablespoons of grapeseed oil;

- salt and pepper (to taste).

Method:

1. Get in the mood.

2. Thank the ingredients for giving you energy.

3. Preheat the oven: 4 / 180 C / 350 F.

4. Rinse the potatoes.

5. Place two chopsticks, parallel to one another, on a cutting board and place the potatoes between them so as not to slice them entirely. (You can forget the chopsticks if you can slice them so as to leave 0.5 cm / 0.19 in untouched at the bottom.) Slice them as you like, 0.5 cm thick, but not to the end.

6. Do this with all the potatoes.

7. Place a baking sheet on an oven tray.

8. Pour 2 tablespoons of oil and spread it with a basting brush.

9. Oil the potatoes with 4 tablespoons of oil and add some salt over.

10. Place them into the oven for 50 min.

11. Meanwhile, rinse the zucchini and slice them, 1.5 cm / 0.59 in each slice.

12. Place them on a plate and season with salt on both sides.

13. Let them absorb the salt for 20 min.

14. Meanwhile, remove the garlic skin and mice the cloves, rinse, dry in a colander, and chop the basil and the parsley.

15. Place them in a bowl, add 3 tablespoons of oil and season with salt. Set aside.

16. When the 20 min are gone with the wind, dry the zucchini slices with some paper towels.

17. Add some pepper over them.

18. Place a pan over the fire, pour 4 tablespoons of oil and when hot enough, carefully add the zucchini to the pan, non peppered side down.

19. Fry them on each side for 2 to 3 min, using a spatula to flip them over.

20. Remove them on plate covered with a paper towel.

21. While you fry the zucchini, on another pan add 1 tablespoon of oil and when hot add 1/3 of the garlic mix. Fry it for 3 min.

22. When the 50 min for the potato are up, remove them from the oven and spread the 2/3 of the garlic mix over.

23. Place the tray again in the oven for another 10 min.

24. Remove them, add 3 potatoes to a plate together with some zucchini slices. Add some of the fried garlic mix over the zucchini.

25. Enjoy!