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Nici Wickes: Free-form potato & courgette pie
Saturday Morning with Jack Tame
English - February 12, 2021 23:18 - 4 minutes - 3.93 MB - ★★★★★ - 1 ratingNews Society & Culture Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Free-form potato & courgette pie
What to do with all those courgettes that keep threatening to turn into marrows? Make this, you’ll love it!
Serves 2-4
1-2 potatoes, sliced thinly
2-3 courgettes, sliced thinly
1/3 cup plain flour
1/3 cup grated parmesan
1 tsp sea salt
½ tsp black or white pepper
Pinch chilli flakes
Big bunch basil leaves
Splash of olive oil
Heat oven to 190 C. Line a baking tray with baking paper.
In a big bowl, mix potato, courgette, flour, cheese and salt, pepper and chilli flakes until vegetables are well coated in flour. Drizzle over some oil. Pile half ingredients onto tray in a big circle, top with torn basil leaves (reserve some of scattering over once cooked), then add remaining potato/courgette mixture. Drizzle over bit more oil. It will settle down into itself as it bakes.
Bake for 30-40 minutes until golden and crispy on the edges and potatoes are cooked through. Leave to cool for 5-10 minutes before scattering with basil leaves then slicing or scooping up portions. It’s also just as great served cold so an leftovers will be welcome.
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