Huckleberry Potato and summer vegetable stovetop “pie”


by: Umberto

lt’s the way the vegetables are framed in their cast-iron pan that makes the dish a pie, not a crust, which is completely absent. It falls into a ragout the minute it’s served, but the initial presentation is gorgeous and the dish is hearty enough that nothing else is needed on the plate. I like to make this dish colorful, starting with the pink-fleshed Huckleberry potatoes (and, when possible, Peruvian All Blues and yellow-fleshed varieties), then building up the layers with yellow and green zucchini, roasted peppers, and finally, orange Sun Gold tomatoes. This dish is vegan. You might start this vegetable-intense supper with a simple appetizer, such as roasted almonds, baked olives, or lemon cucumbers, and end with a salad and a cool dessert, such as honey ice cream with fresh figs. A ripe vintage Burgundy or New World Pinot Noir from Oregon would both have the bright Pinot fruit and the acidity that this dish needs.


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serves: 4

1 pound waxy potatoes, such as Huckleberry, All Blues, or Yellow Finns

3 tablespoons olive oil

3 cloves garlic thinly sliced

1 handful of basil (or mint leaves slightly less of other herbs, coarsely chopped)

sea salt and freshly ground pepper

1 large onion, thinly sliced

1 yellow and 1 green zucchini (about 3/4 pound), sliced

1 red and 1 yellow bell pepper (roasted and cut into 1/2-inch strips)

16 Sun Gold (or other small tomatoes, halved or sliced)

Nutrition Facts
Huckleberry Potato and summer vegetable stovetop “pie”

Servings Per Recipe: 4

Amount per Serving

Calories: 341

  • Total Fat: 12.2 g
  •     Saturated Fat: 1.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 66.1 mg
  • Total Carbs: 54.2 g
  •     Dietary Fiber: 13.5 g
  •     Sugars: 25.4 g
  • Protein: 10.4 g

how is this calculated?

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1.  Scrub, then slice the potatoes into 1/4-inch rounds. Heat 1 tablespoon of the oil in a cast-iron skillet over low heat, add the potatoes, stir them about to coat them with the oil, then spread them evenly over the pan. Scatter over a third of the garlic, a third of the herbs, and season with salt and pepper.

2.  Add a layer of the onion and zucchini over the potatoes, followed by more garlic and basil, salt and pepper. Add the pepper strips with the remaining garlic and basil, then the tomatoes. Dribble 3 tablespoons water down the sides of the pan and thread the rest of the oil over the top. Raise the heat just enough to get the water bubbling, then cover the pan and reduce the heat to very low.

3.  3,. Cook until the vegetables are tender, about 25 minutes, then remove the lid, raise the heat, and reduce the excess liquid by boiling gently for several minutes. Serve warm or at room temperature with Marjoram Pesto, a basil puree, or homemade mayonnaise. You can even serve this cold as a salad, dressed with capers and a squeeze of lemon.

Cooks' note:
Assemble and wash your vegetables, get the potatoes cooking, then slice and layer everything else.

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