Green Beans and Potatoes
We love these easy green beans and potatoes. It makes the perfect side dish and takes less than 30 minutes from prep to plate.
Ingredients and Substitutions
This is the kind of easy cooking I’m obsessed with. A satisfying, tasty and easy side dish that works with a variety of mains is just what we need. From easy weeknight dinners to holiday feasts, this recipe will be a hit on any table. Adding crispy cubes of bacon is a great idea for a special occasion and adds a huge boost of flavor.
- Olive oil. Avocado oil or butter are great substitutes.
- Potatoes. I used baby potatoes but you can use chopped large potatoes too. Russet potatoes or Yukon Golds will work well here.
- Fresh green beans.
- Garlic powder. Fresh garlic cloves can be used instead.
- Sea salt and black pepper. Adding a pinch of red pepper flakes/chilli flakes will add a bit of heat. dried herbs like thyme, oregano and sage will all be delicious additions. Other spices like paprika can be added but I don’t find it necessary.
How to make green beans and potatoes
- Bring a large pot of salted water to the boil then add the halved potatoes. I prefer par-boiling the potatoes before sautéing to speed up the process and cook them evenly. Simmer for 10 minutes until fork tender then drain and set aside to dry while you preheat the pan.
- Preheat a large frying pan over medium-high heat then add a few tablespoons of olive oil. Add the drained potatoes and cook for a few minutes until they are golden brown on all sides. Season with salt and pepper. Add the green beans then sauté for 5-8 minutes, stir regularly, until the green beans are al dente. Season with garlic powder, salt and pepper then serve with a squeeze of lemon juice.
Can I make this ahead?
The green beans will definitely not be as crisp-tender as when you first made them but any leftovers can be kept in an airtight container in the fridge for up to 3 days. Reheat in a large pan or in a microwave oven until hot throughout before serving.
Serving Suggestions
Green beans and potatoes are perfect served as a side dish with a variety of mains or entrees. We love it with roast chicken, baked salmon, pork chops or a big beef roast. We also love it during the holidays with roasted turkey.
Our Best Side Dish Recipes
Ingredients
- 1½ lb (750g) baby potatoes
- 1 lb (500g) green beans ends trimmed
- 2 tbsp olive oil
- 1 tsp garlic powder
- salt and pepper to taste
- lemon juice to serve (optional)
Instructions
- Bring a large pot of salted water to the boil then add the halved potatoes.
- I prefer par-boiling the potatoes before sautéing to speed up the process and cook them evenly.
- Boil for 10 minutes then drain and set aside to dry while you preheat the pan.
- Preheat a large frying pan over medium-high heat then add a few tablespoons of olive oil.
- Add the drained potatoes and cook for a few minutes until they are golden brown on all sides.
- Season with salt and pepper.
- Add the green beans then sauté for 5-8 minutes, tossing regularly, until the green beans are al dente.
- Season with garlic powder, salt and pepper then serve with a squeeze of lemon juice.