Spicy Garlic Potatoes and Zucchini
2 lb small yellow or red potatoes
3 tbsp coarsely chopped garlic
3 1/2 tbsp oil
3/4 tsp dried hot red pepper flakes
1 lb med 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.
Prep Tips: Use the largest non-stick pan you have. If potatoes are too crowded they will steam instead of becoming golden and crispy.
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