Easy side dish and yummy . I made this to be served with my chicken saltimbocca . Broiling the potatoes make the skin very crispy and it’s delicious !! I am not so much into baked potatoes or mashed potatoes , although i like fries .. but we all know by now how bad fries for our health . So , in this side dish i threw in some yellow zucchini and regular zucchini in . And i thought it tasted pretty good . So here it is ..
You need :
Small red potatoes or yukon potatoes , choose small ones because they cook faster, i don’t want to wait 20 minutes just to boil it .. the smaller , the faster it gets done
1 zucchini , cut length wise
1 yellow zucchini , cut length wise
2 tbsp. of unsalted butter
few fresh thyme sprigs
2 minced garlic
few sprinkles of smoked paprika
1. In a small pot , boil the potatoes , about 12 minutes maybe .. just check with knife , to see if it’s almost done . Don’t overcook it , it will get too mushy , we still have to brown them on the skillet .
2. Once potatoes are done , cut in half , then set aside with the zucchini .
3. In a skillet , heat up the butter and add garlic and thyme , and cook for a minute , then place the potatoes and zucchinis , cut side down , medium heat ,then sprinkle with smoked paprika , let it cook for about 5 minutes or until it gets brown . Check if necessary . Sprinkle with kosher salt and pepper .
4. Once it’s done , prepare a foil lined cookie sheet and place the potatoes and zucchinis on it , cut side up , and then sprinkle with the parmesan cheese . Broil for few minutes , watch it so it won’t burnt , you just want the cheese to melt and brown a little bit . Serve .