Mediterranean Potatoes

From Wisconsin Chef Monique Hooker

bushel of potatoes
Photo Credit: mindwhisperings (CC-BY-NC-ND)


  • 1/4 C olive oil
  • 1 bulbs garlic (12 cloves)
  • 1 medium red or fresh white onion
  • 2 Lb. new potatoes (Skin on),
  • 3 Lb. oversized zucchini (1 large one)
  • 2 lemons
  • 1 C black olives, pitted and sliced
  • 3 sprig fresh thyme
  • 2 sprig fresh oregano
  • 1 Tsp. fresh ground black pepper
  • 3 TB. capers
  • 1 Tsp. sea salt


Stay informed on the latest news

Sign up for WPR’s email newsletter.

This field is for validation purposes and should be left unchanged.

Prep the vegetables: cut onion in medium dice and potatoes in 1 inch pieces. Cut zucchini in quarters lenghth-wise, peel, remove the seeds, then slice in 1/4 inch pieces.

Cut lemon in 8 pieces each, peel and coarsely chop the garlic.

Heat a large saute pan (covered) on top of stove. Add the olive oil, then add the sprigs of thyme and Oregano and fry until very aromatic. Remove and set aside herbs. Add the garlic and onion and saute for just a minute until very aromatic again.

Then add the potatoes, zucchini, lemon and black olive. Toss all very gently and set the sprigs of herbs on top and cover for about 15/20 minutes on medium heat (check to make sure it is not scorching).

Add the capers, fresh ground pepper and sea salt. Let cook for another 10 minutes and if necessary add a little water but one should not have to as the zucchini should exude plainty of juice.

Serve hot or cold, sprinkled with a little balsamic vinegar like a salad.

Hats off to members like you! WPR Bucket Hat $20/month. Give Now.

Related Stories