1-1/2 baby red potatoes, halved 3 garlic cloves, smashed 2 Tablespoons olive oil 1 medium zucchini, sliced vertically, then cut crosswise into 2 inch pieces 1 yellow squash, sliced vertically, then cut crosswise into 2 inch pieces Dash of hot red pepper flakes Salt and freshly ground black pepper to taste
Place the potatoes in a pot of salted water. Bring to a boil; reduce heat and simmer, uncovered, for about 15-20 minutes or until just tender. Drain in a colander.
Place the garlic and oil in a medium skillet over medium heat. Stir until the garlic is pale golden, about 2 minutes. Discard the garlic from the oil. Add the potatoes to the skillet; sauté the potatoes over medium high heat until potatoes begin to turn golden brown, about 6-8 minutes. Transfer the potatoes with a slotted spoon to a bowl, then add the zucchini to the oil in the skillet. Sauté over medium high heat until zucchini is just tender, about 4-5 minutes. Return the potatoes to the skillet and season with hot red pepper flakes, salt and freshly ground black pepper.