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
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Samantha
This is such a winning combination. We loved it. Next time I think I am going to add a little onion and bacon. Thanks for the inspiration.
Beth Pierce
The pleasure is all mine, Samantha!
Melanie
I am loving this veg combo. My husabnd and I loved this. So full of flavor and easy to make.
Yeah Lifestyle
Delicious! You can’t beat buttered spuds with salt and pepper and the addition of the crunchy green beans makes it ectra tasty!
Tisha
This is probably one of my favorite side dishes for steak night or even a chicken dish
Susan
Your pan fried potatoes and green beans were so good. I served it with your grilled pork tenderloin and it was quite the memorable meal. I will definately make them again.
Karen
oh yummmmm….This looks so delicious! I love pan fried green beans but never tried it with potatoes! I can’t wait to make your recipe! I will let you know how it turns out.
Catie
This is such a tasty and easy side dish. It’s such a great side dish idea for my meatloaf tonight! Thanks for reminding me!
Beth Pierce
The pleasure is all mine, Catie.
Erin
Such a great side dish! Adding the recipe to our repeat list. Thanks for sharing.
patricia
Separately, each of these is a favorite of mine! I LOVE this! I can’t wait to combine two great sides for one extraordinary side! Nice!
Sue
How far in advance can I make this green beans/potato dish
Beth Pierce
I guess my question to you is how far in advance are you trying to make it and then I could help come up with suggestions on reheating etc.
Sue Porbeck
Can I pan fry the potatoes a few hours before and set aside till I’m ready to add the green beans. I like to prepare as much as possible before my guests come. Just to make sure I don’t pre boil the potatoes do I?
Thank you so much these look really good
Beth Pierce
Thank you! Yes, that would work. I do not boil the potatoes. Sometimes I lay a small piece of foil over the skillet for about 15 minutes while they are cooking to speed up the tenderizing of the potatoes but not for the whole time as you want them to stay slightly crispy.