Spicy Garlic Potatoes and Zucchini

1. 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.

2. 2

   Drain in a colander and let stand until cool enough to handle, about 15 minutes.

3. 3

   Peel potatoes and halve lengthwise.

4. 4

   Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is pale golden, about 2 minutes.

5. 5

   Discard garlic, then stir potatoes and red pepper flakes into oil and saute over moderately high heat, stirring occasionally, until potatoes begin to turn golden brown, 8 to 10 minutes.

6. 6

   While sauteing potatoes, cook zucchini in a pot of boiling salted water until just tender, 2 to 3 minutes, then drain in a colander.

7. 7

   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.

8. 8

   Return potatoes to skillet and stir in salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.