During the early days of September and beyond I try to use up as many of the autumn harvested vegetables that I can. So make this recipe with the great vegetables of this time of year.


  • 2# Russet Potatoes, cubed 1/2 inch square, blanched

  • Harvest Add-ins: (all diced) red or green pepper, patty pan squash, carrot, etc)
  • 4 oz salted butter
  • 2 apples, 1/2 inch dice
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground pepper
  • 1 Tablespoon minced rosemary
  • 1 Tablespoon minced parsley

    Garnish with EVOO


Place 2 qts of water in a medium sauce pot with 2 TBS salt; bring to a boil; meanwhile wash and peel potatoes; place potatoes in boiling water and reduce to a simmer; cook  for 5-8 minutes or until “just” tender; remove and cool.

At service, heat butter on moderate heat until it sizzles in large sauté pan; add potatoes, and other vegetable add-ins of your choice. Add apples just before potatoes and other vegetables are tender.  Continue cooking until lightly crisp and brown. Season with salt pepper and coriander. Drizzle with EVOO and serve.


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