Sauteed potatoes with courgette

This sautéed potatoes with courgette is a vegetarian, gluten-free dish that goes well with roasted/grilled meat and fish. As it’s zesty and zingy so it’s particularly suitable for meals during Spring & Summer. If you add some beans to it you’ll get a lovely and filling vegetarian meal!

Print Recipe

Prep Time 5

Cook Time 15

Resting Time 4

Total Time 25

Servings: 4 people

Cuisine: British

Calories: 1234

Ingredients Method

Ingredients

450 g potatoes
2 cloves of garlic
2 Tbsp olive oil
1 small courgette
Juice and zest of ½ lemon
50 g soft cheese goat's, feta or Gorgonzola, optional
Salt and pepper

Method

Cut the potatoes into small bite-sized pieces. Put them in a pan of cold water, bring to the boil, then gently simmer for about 12 minutes until tender.
Drain, then put them back in the pan.
Meanwhile, grate the courgette and slice the garlic.
Heat the oil and sauté the garlic for a minute then add the grated courgette and stir for a minute.
Season with salt and pepper and add the lemon juice and zest.
Add the potatoes and cook for another couple of minutes, stirring constantly.
Finally, crumble the cheese on top (if used) and toss.
Serve warm.