Spicy Garlic Potatoes and Zucchini |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Active time: 40 min Start to finish: 50 min Ingredients:
2 pounds small yellow-fleshed potatoes (preferably fingerling) |
5 large garlic cloves, smashed with flat side of a large knife |
3 1/2 tablespoons vegetable oil |
3/4 teaspoon dried hot red pepper flakes |
1 pound baby zucchini, halved lengthwise |
1/2 teaspoon salt |
Directions:
1. 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.
2. Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is pale golden, about 2 minutes. Discard garlic, then stir potatoes and red pepper flakes into oil and sauté over moderately high heat, stirring occasionally, until potatoes begin to turn golden brown, 8 to 10 minutes.
3. While sautéing potatoes, cook zucchini in a pot of boiling salted water until just tender, 2 to 3 minutes, then drain in a colander.
4. Transfer potatoes with a slotted spoon 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 stir in salt.
|
|