← All recipes

🍽️ Crispy Potato and Zucchini Skillet

317 kcal · 30 min · 4 servings

Crispy Potato and Zucchini Skillet Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly.
  2. 2. Place the potatoes in boiling salted water.
  3. 3. Cook the potatoes for 25 minutes until tender.
  4. 4. Wash the zucchini and trim off the hard ends.
  5. 5. Cut the zucchini lengthwise into quarters.
  6. 6. Cut the zucchini quarters into approx. 1 cm wide pieces.
  7. 7. Wash the basil leaves and shake them dry.
  8. 8. Finely chop the basil.
  9. 9. Drain the cooked potatoes.
  10. 10. Rinse the potatoes with cold water to stop the cooking process.
  11. 11. Peel the cooled potatoes.
  12. 12. Slice the peeled potatoes into approx. 1 cm thick slices.
  13. 13. Cut the cheese into small cubes.
  14. 14. Heat ghee (clarified butter) in a deep skillet.
  15. 15. Fry the zucchini pieces until golden brown, shaking the pan occasionally.
  16. 16. Remove the zucchini from the pan and set aside.
  17. 17. Fry the potato slices in the same pan until golden brown.
  18. 18. Shake the pan occasionally while frying the potatoes.
  19. 19. Add the zucchini and chopped basil to the potatoes.
  20. 20. Mix everything well together.
  21. 21. Season the skillet with salt and pepper.
  22. 22. Add the cheese cubes to the skillet.
  23. 23. Let the cheese melt slightly.
  24. 24. Serve the fried potatoes with zucchini directly from the skillet.
  25. 25. Garnish the dish with green olives if desired.

Nutrition per serving