Categories: Potatoes, Vegetables

Ingredients

• 6 medium potatoes
• 2 medium zucchini
• 2 T. salad oil
• 1/2 t. salt
• 1/4 t. black pepper

Directions

1. Cut unpeeled potatoes and zucchini into 1" chunks. Cook potatoes in a 12" skillet in hot oil over medium-high heat until golden brown, turning occasionally, about every 5 minutes. Reduce heat to medium-low, cover and cook for 10 minutes or until potatoes are almost tender.

2. Remove cover; increase heat to medium-high; add zucchini, salt and pepper. Cook until potatoes are tender and zucchini are tender-crisp and lightly browned, turning occasionally.

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