Spicy Garlic Potatoes and Sunburst Squash

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Spicy Garlic Potatoes and Sunburst Squash

 

2 lb. yellow potatoes

5 large garlic cloves

3 1/2 tbsps. vegetable oil

3/4 tsp. dried hot pepper flakes

1 lb. sunburst squash, sliced

1/2 tsp. salt

 

Smash garlic with the flat side of a large knife. Set aside. Cover potatoes

with salted cold water by 1 inch in a 4-quart saucepan, then simmer, uncovered,

until just tender, 20 to 25 minutes. Drain in a colander and let stand until

cool enough to handle, about 15 minutes. Peel potatoes and halve lengthwise.

Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring,

until garlic is pale golden, about 2 miuntes. Discard garlic, then stir

potatoes and red pepper flakes into oil and saute over moderately hight heat,

stirring occasionally, until potates begin to turn golden brown, 8 to 10

minutes, then drain in a colander. Transfer potatoes with a slotted spoon to a

bowl, then add zucchini to oil in skillet and saute over moderately high heat,

stirring, until hot, about 1 minute. Return potatoes to skillet and stir in

salt.

 

 

 

 

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