Ingredients:
2 pounds potatoes
5 large cloves garlic, smashed with flat side of a knife
3½ tablespoons olive oil
¾ teaspoon hot red pepper flakes
1 pound squash, halved lengthwise
½ teaspoon sea salt
Directions:
1. Cover potatoes with salted, cold water by 1-inch in a 4-quart saucepan then simmer, uncovered, until just tender, about 20 minutes. Drain in a colander and let stand unto cool enough to handle. Peel (optional) and halve lengthwise.
2. Cook garlic in oil in a 12-inch skillet over moderate heat until garlic is pale golden, about 2 minutes. Discard garlic then stir in the potato and red pepper flakes into the oil and sauté over moderately high heat, stirring occasionally, until potatoes begin to turn brown, 8-10 minutes.
3. While sautéing the potatoes, cook squash in a pot of boiling water until just tender, 2-3 minutes, then drain in a colander.
4. Transfer potatoes with a slotted spoon to a bowl then add the squash to the oil in the skillet and sauté over moderately high heat, stirring occasionally, until hot, about 1 minute. Return potatoes to skillet and stir in salt to taste.
Serves 6