There’s something about the combination of tender potatoes and crisp green beans that just works. This dish is easy to make, packed with flavor, and pairs well with just about anything. Whether you need a quick side for a weeknight dinner or a crowd-pleasing addition to your holiday spread, this recipe has you covered.
Why You’ll Love This Recipe?
- Comes together with just a handful of ingredients
- Works as a side or a light meal on its own
- Pairs well with almost any protein
- Great way to use up extra potatoes and green beans
Ingredients
You don’t need much to make this dish, just a few pantry staples and fresh veggies. Here’s a peek at what you’ll need:
- Potatoes (russet, red, or Yukon gold all work great)
- Fresh green beans, trimmed
- Olive oil
- Garlic
- Onion
- Seasonings like salt, pepper, and a pinch of red pepper flakes for a little heat
You’ll find the full list of ingredients and exact measurements below.
How to Make Potatoes and Green Beans
Boil the Potatoes
Start by cutting the potatoes into bite-sized chunks. Bring a pot of salted water to a boil and cook them until fork-tender. This usually takes about 10–12 minutes. Drain and set aside.
Blanch the Green Beans
While the potatoes are cooking, bring another pot of water to a boil. Drop in the green beans and let them cook for just 2–3 minutes. Immediately transfer them to an ice bath to keep them vibrant and crisp.
Sauté the Garlic and Onion
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, then stir in the minced garlic and let it cook for about 30 seconds until fragrant.
Combine Everything Together
Add the cooked potatoes and green beans to the skillet. Toss everything together, seasoning with salt, pepper, and red pepper flakes. Let them cook for a few more minutes so the flavors can blend.
Serve and Enjoy
Once everything is well mixed and heated through, transfer to a serving dish and enjoy warm!
Expert Tips and Tricks
- Cut potatoes evenly so they cook at the same rate
- Use fresh green beans for the best texture and color
- Add butter at the end for extra richness
- Make it crispy by tossing the potatoes in a hot pan for a slight golden crust
Recipe Variations and Possible Substitutions
- Swap olive oil for butter or bacon grease for extra flavor
- Use sweet potatoes instead of regular potatoes for a slightly sweeter twist
- Add grated Parmesan or crumbled feta for a cheesy finish
- Toss in some cherry tomatoes or bell peppers for extra color
Serving and Pairing Suggestions
This dish works with so many meals! It’s great alongside grilled chicken, steak, or roasted salmon. You can also serve it with a hearty bean stew for a vegetarian option. If you’re making a holiday spread, this goes beautifully with roast turkey or ham.
Storage and Reheating Tips
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat in a skillet with a little oil for the best texture
- If using a microwave, sprinkle a little water over the top to keep it from drying out
- This dish doesn’t freeze well due to the texture of the potatoes, so it’s best enjoyed fresh
FAQs
Can I use frozen green beans?
Yes, but fresh green beans will give you a better texture. If using frozen, let them thaw and pat them dry before cooking.
What’s the best type of potato to use?
Yukon gold and red potatoes hold their shape well, but russet potatoes will work too if that’s what you have on hand.
Can I add protein to this dish?
Absolutely! Try adding cooked chicken, sausage, or even crumbled bacon for a heartier meal.
How do I make this spicier?
Add extra red pepper flakes or a dash of cayenne to bring up the heat.
Conclusion
This potatoes and green beans recipe is easy, versatile, and always a hit. Whether you’re serving it as a side or making a quick meal out of it, it’s sure to become a favorite. Give it a try, and don’t be surprised if you find yourself making it again and again!
Print
Potatoes and Green Beans: A Simple and Flavorful Side
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling, Sautéing
- Cuisine: American, Mediterranean
- Diet: Vegetarian
Description
A classic, comforting side dish made with tender potatoes, fresh green beans, and simple seasonings. This easy recipe is perfect for weeknight dinners or holiday gatherings
Ingredients
- 1 lb baby potatoes (Yukon Gold or red), halved
- 1/2 lb fresh green beans, trimmed
- 2 tbsp olive oil or butter
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried Italian seasoning (or fresh herbs like parsley or thyme)
- 1/4 tsp red pepper flakes (optional, for spice)
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
Instructions
- Boil the potatoes – Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook for about 10–12 minutes, until fork-tender.
- Add the green beans – In the last 3–4 minutes of cooking, add the trimmed green beans to the same pot. Cook until bright green and slightly tender, then drain.
- Sauté the garlic – In a large skillet, heat olive oil or butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Combine & season – Add the drained potatoes and green beans to the skillet. Season with salt, black pepper, Italian seasoning, and red pepper flakes (if using). Stir well and cook for another 3–5 minutes.
- Finish & serve – Remove from heat and sprinkle with grated Parmesan cheese, if desired. Serve warm and enjoy!
Notes
- You can swap baby potatoes for russet or fingerling potatoes—just cut them into small pieces.
- Fresh green beans work best, but frozen can be used (just thaw and drain first).
- For extra flavor, add a squeeze of lemon juice or crispy bacon bits before serving
Nutrition
- Serving Size: ~1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
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