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Spicy Garlic Potatoes and Zucchini Recipe

Cookstr
Course: Side Dish
Total Time: Under 1 Hour
Skill Level: Moderate
Cost: Inexpensive
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Spicy Garlic Potatoes and Zucchini

Photo by: Joseph De Leo

Yield: Makes 6 servings

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

Directions

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.

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.

While sautéing 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 sauté over moderately high heat, stirring, until hot, about 1 minute. Return potatoes to skillet and stir in salt.


© 2004 Condast Publications
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

205kcal (10%)
34mg (3%)
44mg (73%)
12mcg RAE (0%)
850mg
49mg
4g
3g
4g
30g
0mg (0%)
205mg (9%)
1g (3%)
8g (13%)
2mg (8%)
FROM THE KITCHEN OF...

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