Potatoes with Bacon& Zucchini

Crispy bacon, sauteed zucchini, and warm sliced potatoes tossed together in a big bowl. This is the kind of simple, unfussy cooking where good ingredients and basic technique are all you need.

Fry the bacon until almost crisp, drain most of the fat, chop it, then saute the sliced zucchini in the same pan with butter and olive oil. The bacon fat left in the pan flavors the zucchini as it softens. You want the zucchini slightly soft but still holding its shape, not cooked to mush.

Slice the boiled potatoes about half an inch thick and toss everything together in a serving bowl while it’s all still hot. The warmth from the potatoes helps the butter and oil coat everything evenly. Season generously with salt and freshly ground pepper.

Kitchen Tips

• Boil the potatoes ahead. This recipe moves fast once you start cooking. Have the potatoes boiled and skinned before you fry the bacon.
• Don’t drain all the bacon fat. Leave a thin layer in the pan. It’s what gives the zucchini its smoky flavor.
• Slice the zucchini thin. Thin slices cook in a few minutes and match the potato texture better than thick rounds.
• Serve hot or warm. Both work, but hot is best when the butter is still melted and everything glistens.

Variations

• Add onions: Slice an onion and add it to the pan with the zucchini for extra sweetness.
• Cheesy version: Toss in a handful of grated Parmesan right after mixing. The residual heat melts it into a light coating.
• Summer squash swap: Use yellow summer squash in place of or alongside the zucchini when it’s in season.