Spicy Garlic Potatoes and Zucchini

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Spicy Garlic Potatoes and Zucchini

 

2 lbs. small yellow or red potatoes

3 tbsps. coarsely chopped garlic

3 1/2 tbsps. oil

3/4 tsp. dried hot red pepper flakes

1 lb. medium zucchini

1/2 tsp. salt

 

In a large saucepan, cover potatoes with salted cold water by 1 inch and bring

to a boil. Simmer, uncovered, just until tender, 20 to 25 minutes. Drain in a

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

lengthwise.

Heat oil in a very large nonstick skillet over moderate heat. Add garlic and

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

potatoes and red pepper flakes. Sauté over moderately high heat, stirring

occasionally, until potatoes begin to turn golden brown, 8 to 10 minutes.

Transfer potatoes to a bowl, then add zucchini to oil in skillet and sauté over

moderately high heat, stirring, until hot, about 1 minute. Return potatoes to

skillet and toss gently with zucchini. Season with salt. Serves 4 to 6.

 

 

 

 

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