Active time: 40 min Start to finish: 50 min

　　

Ingredients

Makes 6 servings

　　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

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.