Buttery potatoes and minted courgettes

This dish is deceptively simple and incredibly delicious with the courgette maintaining its texture while not being completely raw. Ideal for using up all those courgettes from your garden!

By Nici Wickes
  • 30 mins cooking
  • Serves 2
  • Print


  • 300 g baby potatoes (or enough for whoever is home for dinner)
  • 1 courgette per person
  • 2 tbsp butter (add more to taste if needed)
  • handful of fresh mint leaves
  • 1/2 tsp salt and a healthy grind of pepper


  • 1
    Boil the potatoes in well-salted water until they are cooked. While they are cooking, slice the courgettes into thin rounds.
  • 2
    Drain the potatoes and immediately add the sliced courgettes to the pot before replacing the lid. You can do this well ahead of when you require them as they will keep warm for up to 30 minutes.
  • 3
    When you are ready to serve, add the butter, mint, salt and pepper, then place the pot back on a low heat for a few minutes to reheat if needed.
  • 4
    Give your pot a good shake and serve alongside roast chicken, lamb chops or pan-fried fish. So simple and delicious!


Swap out mint for chives, parsley, capers or finely-sliced red onion.

read more from