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

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.
2. Drain in a colander and let stand until cool enough to handle, about 15 minutes.
3. Peel potatoes and halve lengthwise.
4. Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is pale golden, about 2 minutes.
5. 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.
6. While sauteing potatoes, cook zucchini in a pot of boiling salted water until just tender, 2 to 3 minutes, then drain in a colander.
7. 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.
8. Return potatoes to skillet and stir in salt.

yellowfleshed potatoes, garlic, vegetable oil, zucchini, salt

Taken from www.epicurious.com/recipes/food/views/spicy-garlic-potatoes-and-zucchini-105423 (may not work)