Recipe: Vegetarian Spicy Garlic Potatoes and Zucchini

VEGETARIAN SPICY GARLIC POTATOES AND ZUCCHINI

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

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 length- wise.

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 saute over moderately high heat, stirring occasionally, until potatoes begin to turn golden brown, 8 to 10 minutes.

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

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.

Return potatoes to skillet and stir in salt.

Servings: 6
Source: Gourmet magazine, August 2001