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.

Course vegetable side

Cuisine Southern

Keyword potatoes and green beans, potatoes and green beans recipe, vegetable side dish

Prep Time 10

Cook Time 30

Servings servings

Calories 191kcal

Author Beth Pierce

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.

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.