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Spicy Garlic Potatoes and Zucchini

Cookbook

The Gourmet Cookbook

Published by Houghton Mifflin Harcourt

This image courtesy of Joseph DeLeo

Makes6 servings

Cooking Methodsauteeing

CostInexpensive

Total Timeunder 1 hour

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, vegan, vegetarian

Five Ingredients or LessYes

Mealdinner

Moodstressed, tired

Taste and Texturecrisp, garlicky, hot & spicy, savory

Type of Dishvegetable

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

Instructions

  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.

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