Green Beans and Potatoes are crisp tender green beans and perfectly seasoned spuds fried in a little butter, all seasoned with salt and pepper.
This is a classic side dish that goes with just about anything and everything. We love to serve them with Easy Turkey Meatloaf 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 beans go with almost everything. I mean, honestly, you could even serve it with hotdogs.
How to make Green Beans and Potatoes
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 large bowl and stir 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 overbrown the potatoes before they are tender, and stir every now and then. Cook the potatoes until they are golden brown and fork 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.
Helpful Recipe Tips
- For best results, use fresh green beans and trim the ends off.
- My go-to potatoes for this recipe are Yukon Golds, but I have also used red potatoes and Russet potatoes with good success.
- Chop your potatoes into small cubes, as this helps cook them all 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 been 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 cloves but do not add them to the skillet until the last 30-60 seconds of cooking because if cooked too long, it burns and tastes bitter.
- Try adding chopped onion about 10 minutes before the potatoes are done or add crisp cooked bacon.
- Add a couple of pinches of Cajun seasoning if you like a little more flavor for your potatoes and green beans. I find Cajun seasoning full of flavor and not too hot if used in moderation.
- Store leftovers in an airtight container in the refrigerator and reheat in the microwave.
The whole family 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!
Green Beans and Potatoes
Ingredients
- 1 lb. green beans trimmed
- 2 medium sized gold potatoes cubed
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 tablespoon butter
- Salt and freshly ground black pepper
Instructions
- Bring a large pot of water to boil and add beans. Cook until bright green in color and tender crisp; approximately 2-3 minutes. Plunge cooked beans into a bowl of ice water to stop the cooking process. When completely cool, drain the beans in a colander.
- Place cubed potatoes, olive oil, basil, oregano, and garlic powder in a large bowl and stir to coat. Heat skillet over medium-high heat and add potatoes. Cook until starting to brown, stirring occasionally.
- Lower heat to medium-low so as not to over-brown the potatoes before they are tender. Stir occasionally. Cook until golden brown and tender. Add the well-drained green beans and butter. Season with salt and freshly ground black pepper to taste. Cook for an additional 3-5 minutes.
Notes
- For best results, use fresh green beans and trim the ends off.
- My go-to potatoes for this recipe are Yukon Golds, but I have also used red potatoes and Russet potatoes with good success.
- Chop your potatoes into small cubes, as this helps cook them all 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 been 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 cloves but do not add them to the skillet until the last 30-60 seconds of cooking because if cooked too long, it burns and tastes bitter.
- Try adding chopped onion about 10 minutes before the potatoes are done or add crisp cooked bacon.
- Add a couple of pinches of Cajun seasoning if you like a little more flavor for your potatoes and green beans. I find Cajun seasoning full of flavor and not too hot if used in moderation.
- Store leftovers in an airtight container in the refrigerator and reheat in the microwave.
Nutrition
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Mobasir
Truly appreciate the way you made this delicious potato recipe. Everything is so nicely described that really helped me. Looking forward for more of such yummy recipes in future too.
Nicole Ketzenberger
Such an amazing side for dinner!! I had just a bit of fresh green beans that I didn’t use in last night’s dinner, so it was a perfect use for them. I also added just a bit of Creole seasoning at the end… Perfect!
Beth Pierce
Thanks Nicole! So happy that you liked the recipe! I love Creole seasoning!
JoAnn
These were WONDERFUL! I generally cook Keto (focusing on recipes of 12 net carbs or less) or Low-Carb (to a max of 32 net carbs/day), but every once in a while I CRAVE a REAL Starch (which is why I also allow for 1 “cheat day” a week — regardless of whether or not I/we use it), and Potatoes fit that bill. In addition, @ 22.8 Total Carbs, this “side” did not NECESSARILY have to totally crash thru my Low-Carb allowance for the day. I’m not all that “big” on Green/String Beans, but since: (a) my Husband (as well as 2 out of 3 of our Adult Children) likes them; (2) the Beans were on Sale at our local supermarket ($1.29/lb.) and Potatoes are ALWAYS inexpensive), and (c) none of the other ingredients “violated” either Keto or Low-Carb guidelines, I really had NO excuse to NOT, at the very least, try it. And so I did. The result? While I may never say (or even suggest) that I actually “like” Green/String Beans, this recipe was SO GOOD that I made it my intention to make this a regular “side” entry on my rotation (at least until the price goes up, lol). I’m already also thinking about bringing it to any number of the “Potlucks” we’re going to be called upon to deal with this Summer (TBD; at this point, I’m just not certain that the Potatoes will “travel” as well thru an afternoon Potluck as they did to our Dinner table).
Beth Pierce
Thanks JoAnn! So glad that you liked the recipe that kind of fit your KETO diet. Have you had any success losing weight on the KETO diet? I need to drop some pounds.
Carol
I have frozen green beans, would that work
Beth Pierce
Yes but I would thaw them first and then dry them well.
Andrea
Can I use Idaho potatoes?
Beth Pierce
Yes you can!
Joy Carter
Real easy. Everything on hand. I’ll memorize this one.
Beth Pierce
Thanks Joy! It is a classic!!
Anni Cree
This was sooooooo good i don’t eat meat so this is perfect for me
Beth Pierce
Cool! Thanks Anni! So glad that you liked it!
Terecia
This is so versatile I also use a few slices of bacon to render down to use as flavor instead of olive oil
Denise T
My Mom made a similar dish back in the sixties! She boiled the potatoes rather than frying them, and about 6 or 7 minutes before they were done would throw in the green beans. Drain, stir in the pot to dry, then add lots of butter, salt, pepper and fresh minced garlic. YUM!!!
Beth Pierce
I bet that was delicious. I can almost taste it!
Kathi
There is nothing like crispy potatoes and fresh green beans beside everything! Chicken, pork, meatloaf….oh my!