A plate of cooked potatoes and green beans, a healthy meal option.

Potatoes and Green Beans

ByOlivia Carter
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why make this recipe

Potatoes and green beans make a great side dish that is both hearty and healthy. This recipe is simple, quick to prepare, and packed with flavor. The combination of potatoes and green beans offers a delightful mix of textures and tastes. Plus, it’s a great way to enjoy fresh vegetables while complementing various main dishes.

how to make Potatoes and Green Beans

Ingredients:

  • 2 cups potatoes, diced
  • 2 cups green beans, trimmed
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 teaspoon lemon juice

Directions:

  1. Boil potatoes in a pot of salted water until tender, about 10-15 minutes.
  2. Add green beans to the pot during the last 5 minutes of cooking.
  3. Drain and set aside.
  4. In a skillet, heat olive oil over medium heat.
  5. Add minced garlic and sauté for 1 minute.
  6. Add the cooked potatoes and green beans to the skillet.
  7. Season with salt, pepper, and lemon juice.
  8. Toss to coat and cook for another 2-3 minutes until heated through.
  9. Serve warm.

how to serve Potatoes and Green Beans

You can serve potatoes and green beans as a side dish alongside grilled chicken, fish, or beef. It also pairs well with a light salad for a complete meal. For extra flavor, you can sprinkle some fresh herbs or grated cheese on top before serving.

how to store Potatoes and Green Beans

To store any leftovers, place them in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. You can reheat the potatoes and green beans in the microwave or on the stove until warmed through.

tips to make Potatoes and Green Beans

  • Choose fresh, vibrant green beans for the best flavor.
  • Cut the potatoes into uniform pieces for even cooking.
  • Feel free to adjust the seasonings according to your taste. Adding herbs like thyme or rosemary can enhance the dish.
  • For a spicy kick, you can add a pinch of red pepper flakes while sautéing the garlic.

variation

You can add other vegetables to this dish, such as carrots or bell peppers, to change the flavor and texture. For a creamier version, try adding a splash of cream or a dollop of sour cream before serving.

FAQs

Can I use frozen green beans?
Yes, you can use frozen green beans. Just add them directly to the pot while boiling the potatoes, adjusting the cooking time as needed.

Can I make this recipe ahead of time?
Yes, you can prepare the potatoes and green beans in advance. Just store them separately in the fridge and combine them with the garlic and olive oil before serving.

What are some other dish ideas to serve with Potatoes and Green Beans?
These potatoes and green beans go well with roast chicken, grilled steak, or baked fish. You can also enjoy them with a hearty soup or stew.

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Potatoes and Green Beans

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A hearty and healthy side dish made with potatoes and green beans, packed with flavor and textures.

Ingredients

  • 2 cups potatoes, diced
  • 2 cups green beans, trimmed
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 teaspoon lemon juice

Instructions

  1. Boil potatoes in a pot of salted water until tender, about 10-15 minutes.
  2. Add green beans to the pot during the last 5 minutes of cooking.
  3. Drain and set aside.
  4. In a skillet, heat olive oil over medium heat.
  5. Add minced garlic and sauté for 1 minute.
  6. Add the cooked potatoes and green beans to the skillet.
  7. Season with salt, pepper, and lemon juice.
  8. Toss to coat and cook for another 2-3 minutes until heated through.
  9. Serve warm.

Notes

Choose fresh green beans and cut potatoes into uniform pieces for even cooking. Adjust seasonings to taste, and feel free to add herbs for additional flavor.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Boiling and Sautéing
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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