Pan-browned Potatoes with Carrots, Squash and Garlic

(Adapted from Bon Appetit)

2 tbsp olive oil
3 carrots, cut into ¼-inch slices
6 cloves garlic, chopped
1 c squash, cut into ¼-in slices
3 to 4 medium potatoes, cut into ½-inch slices
salt and pepper, to taste

Heat oil in large skillet over medium-low heat. Add garlic and sauté until pale gold, 6-8 minutes.

Increase heat to medium. Add slices of potato and carrots and sauté, stirring occasionally, for about 15 minutes. Stir in squash and sauté until potatoes are tender and golden, stirring occasionally, for about 15 minutes. Season with salt and pepper.

Serves 4.

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