5 Ingredients or Fewer

A copper gratin dish or cast-iron skillet is ideal for roasting potatoes, but a rimmed baking sheet works equally well. To ensure the potatoes cook evenly, slice larger ones in half lengthwise and leave smaller ones whole.

Make sure to use at least a 5-quart saucepan so the oil won’t bubble over.

A Japanese or French mandoline is great for slicing vegetables uniformly—anywhere from very thin to thick—and takes much less time than slicing by hand with a knife.

Because the potatoes are cooked and served whole, be sure to select those that are similar in size to ensure they cook evenly.

We served the polenta with Braised Lamb Shanks with Tomato and Fennel (page 260), but it is equally delicious with chicken, veal, or pork, or as part of a vegetarian meal with a salad.

Using a mandoline to slice the potatoes is quick and easy. You can do so up to four hours ahead; to prevent browning, place matchsticks in a bowl of cold water in the refrigerator until ready to use, then pat them dry with paper towels.

Use a mandoline or a very sharp knife to cut the celery and zucchini.

Ears of corn, cut into small pieces, make a perfect summer side dish. Plan on one ear per person.

The eggplant can also be served as an hors d’oeuvre, cut into bite-size pieces.

We used acorn squash for this recipe, but other types, such as butternut or pumpkin, work as well.

Yuca is a starchy root with tough, brown skin, crisp, white flesh, and a mild flavor. It is also known as cassava.

To clean the mushrooms, simply wipe the caps with a damp paper towel; do not rinse, as they will become soggy. Toast the sesame seeds in a dry skillet over medium heat until golden.