2 tbsp olive oil
½ firm textured potato, peeled, chopped into small cubes
½ zucchini/courgette, chopped into small cubes
salt and freshly ground black pepper
1 tbsp garlic infused oil
1 chili chopped and deseeded
1 tbsp chopped fresh chives
1 tbsp chopped fresh parsley
Heat the olive oil in a pan and sauté the potato for 4-5 minutes, or until golden-brown all over.
Add the zucchini/courgette and cook for a further 4-5 minutes, or until golden-brown.
Season, to taste, with salt and freshly ground black pepper and add the garlic infused oil and chili.
Cook for 2-3 minutes, or until the potatoes are cooked through and the zucchini/courgette is tender. Stir in the chopped fresh herbs.
To serve, spoon the potato and zucchini/courgette into a serving bowl.
Recipe adapted from: Good Food