Ingredients: 8-10 small red potatoes 2 small zucchini or squash, sliced into 1/4 -1/2 inch slices 2 Tbs olive or canola oil 4 garlic cloves, minced 2-3 Tbs chopped fresh mint leaves Sea salt to taste
Method: Slice potatoes into 1/4 inch thick slices. Place in a bowl with cold water and rinse the excess starch from the potatoes. Drain, then lay the slices out on paper towel and pat dry. Sprinkle with salt. In a large, heavy skillet, heat the oil in the pan on medium-high heat until it shimmers. Test to see if the oil is hot enough by placing one of the potato slices in the pan. It should sizzle when it's ready. Put all of the potatoes in the pan and occasionally stir gently, using a spatula to lift any slices that begin to stick. Cover with a lid when you are not stirring the potatoes. When they have begun to brown and are soft enough to pierce with a fork, add the garlic, mint and zucchini slices. Saute until the garlic and mint are evenly dispersed and the zucchini is bright, but still crisp. Serve immediately.