Green Beans and Potatoes
Green Beans and Potatoes are an easy traditional side that is loved by all and goes with everything from grilled chicken to fried fish.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 servings
- Category: vegetable side
- Method: stovetop
- Cuisine: Southern
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.