Recipe courtesy of Tom Stevens
Show: The Best Of
Episode: Potato Plates
Total:
45 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
45 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Bring the water and 2 tablespoons salt to boil. Meanwhile, cut potatoes into desired shape (we cut into sixths). Add potatoes to boiling water and lower temperature to a simmer. Cook potatoes until tender and then drain and dry.

In a large skillet, heat the oil over medium-high heat. Add potatoes to the oil and cook until almost browned. Add the garlic and vegetables and saute until squash is cooked through. At the last minute, add the fresh herbs and season, to taste, with salt and pepper.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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