Pan Fried Potatoes and Green Beans

Pan Fried Potatoes and Green Beans are perfectly seasoned spuds fried in a little butter with crisp tender green beans sprinkled with salt and pepper. This is a classic side dish that goes with just about anything and everything.  We love to serve them with Colby Jack Meatloaf with Chipotle Ketchup and Oven Baked Barbecue Beef Brisket.

One thing I have learned over the years is sometimes it is the simple recipes that taste the best.  The ones that we have made so many times that we don’t even have to think about them.  We can make them while we are doing twelve other things.  So many of these recipes are stuck in our heads and if we close our eyes we can even taste them.  So yummy.  This is one of those traditional recipes that is forever ingrained in my heart and my taste buds.  Pan Fried Potatoes and Green Bean goes with almost everything.  I mean honestly you could even serve it with hotdogs.

How do you make Pan Fried Potatoes and Green Beans?

Start by placing the green beans in boiling water for a couple of minutes.  Drain well and quickly plunge into ice water to stop the cooking process.  This cooking technique is commonly referred to as blanching.

Next combine your cubed potatoes, olive oil, basil, oregano and garlic powder in a ziploc bag and shake to coat.  Heat a large nonstick skillet over medium high heat and add potatoes.  Cook until the potatoes start to brown stirring occasionally.  Turn the heat to medium so as not to over brown the potatoes before they are tender and stir every now and then.  Cook the potatoes until they are golden brown and tender.

Add the well drained green beans and butter to the pan cooking for several minutes.  Finally add salt and pepper to taste.  For best results serve promptly.

Tips for making pan fried potatoes and green beans!

• For best results trim the ends off the green beans
• Chop your potatoes into small cubes as this helps cook them all the way through by the time they are golden brown.
• Always plunge your green beans into ice cold water after the boiling as this stops the cooking process.
• After the potatoes have browned you can speed up the tenderizing of the potatoes by covering the skillet with a loose piece of aluminum foil.
• You can use fresh minced garlic but do not add it to the skillet until the last 30-60 seconds of cooking because if cooked too long it burns and tastes bitter.
• If you like a little more flavor for your potatoes and green simply add a couple pinches of Cajun seasoning. I find Cajun seasoning to be full of flavor and not too hot if used in moderation.

The whole family just loves fried taters.  I mean really who the heck doesn’t?  What’s not to love about perfectly seasoned spuds fried in a little butter.  Crispy on the outside and tender in the middle.  Gosh I am making myself hungry!    Heck we haven’t even talked about the green beans yet. What are you waiting for put my Pan Fried Potatoes and Green Beans on your dinner list real soon.   I hope you enjoy them as much as my family does.

Other potato recipes you will love!

• Cheesy Scalloped Potatoes
• Twice Baked Potatoes
• Parmesan Herb Potatoes
• Southern Candied Sweet Potatoes

This post was originally published July 28, 2016 and was republished July 22, 2019 with new content.

Print

 

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf