New potatoes with zucchini and basil

It has been an especially busy season on my end and farmer's market days haven't quite coincided with my schedule, much to my disappointed.  But, today the weather cooled just slightly making it the perfect day to take a leisurely walk over to the market.  While I was putting away my beautiful finds, I realized I probably went overboard on the little gem lettuces and should have grabbed a couple more zucchini.   But, the shortage of zucchini took me back to brunch a few weeks ago.  The menu was simple: potatoes, zucchini, basil and garlic--all fresh from the backyard.  My dad had planted the potatoes and garlic.  I had started the zucchini and basil from seed.  The delicious fruits of our labor enjoyed simply on a hot summer day.  I think magic happens where we least expect it.  

New potatoes with zucchini and basil
adapted slightly from Bon Appetit August 2012

1.5 lbs new potatoes (any color is fine), cut into 1/2 inch dice
1.5 lbs zucchini or summer squash, cut into 1/2 inch dice
2 garlic cloves, peeled and quartered
3 TBS extra virgin olive oil and/or ghee
a handful of chopped basil
sea salt and freshly ground pepper

Warm 2 TBS of oil in a heavy skillet (preferably a well seasoned cast iron) until shimmering, but not smokey.  Toss potatoes and garlic with salt and pepper in a bowl.  Be generous with both.  I find that the dish can hold a good dose of pepper.  Add potatoes and garlic to hot pan.  Let them sizzle for at least 3-4 minutes without turning.  You want them to get a nice crisp golden brown.  Continue cooking until tender about 10 minutes total.  Toss in the basil and remove from the skillet to a bowl.  Heat the remaining 1 TBS of olive oil and toss in zucchini.  Sauté until cooked through and golden on bits, about 5-6 minutes.  Remove from pan and add to bowl with potatoes.  Taste for seasoning and serve.  Goes very nicely with a grilled meat or fish.  Especially welcome at brunch with a fried or poached egg over the top.