Spicy Garlic Potatoes and Zucchini
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
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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.
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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.
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While sautéing potatoes, cook zucchini in a pot of boiling salted water until just tender, 2 to 3 minutes, then drain in a colander.
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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.
2004 Condast Publications
