2 pounds small yellow-fleshed potatoes
= (preferably fingerling)
5 large garlic cloves
3 1/2 tablespoons vegetable oil
3/4 teaspoon dried hot red pepper flakes
1 pound baby zucchini
1/2 teaspoon salt
Directions: one line for each direction. When saved the lines will be numbered.
Cover potatoes with salted cold water by 1 inch in a 4-quart saucepan, then simmer, uncovered, until just tender, about 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 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, about 2 to 3 minutes, and 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.
This recipe yields 6 servings.
Nutrition Facts not Available
Rating: ()
Added On: May 7, 2008
* COOKING LIVE with Sara Moulton - (Show # CL-9725) - from the TV FOOD NETWORK
