Baby Potatoes and Green Beans Meatless
Brighten up your dinner table with this flavorful and vibrant Baby Potatoes and Green Beans Meatless dish! This veggie-forward recipe celebrates the natural goodness of baby potatoes and tender green beans, perfectly seasoned with garlic, olive oil, and a zesty splash of lemon juice. Quick to prepare, this wholesome dish is ready in just 40 minutes, making it an ideal option for a busy weeknight or a satisfying side at your next gathering. Blanching the green beans ensures they retain their crispness and vibrant green hue, while pan-frying the baby potatoes gives them an irresistible golden crust. Finished with a sprinkle of fresh parsley for added freshness, this recipe is a nutrient-packed, vegetarian delight. It’s perfect as a side dish or a light main course for plant-based eaters.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Baby potatoes
- 300 grams Green beans
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 500 milliliters Water
Instructions
Wash and scrub the baby potatoes thoroughly. Leave the skin on for added texture and nutrients. Cut larger potatoes in half to ensure even cooking.
Trim the ends of the green beans and cut them in half if they are too long.
Bring 500 milliliters of water to a boil in a medium-sized pot. Add a pinch of salt to the water.
Add the baby potatoes to the boiling water and cook for 10-12 minutes, or until they are fork-tender but not falling apart. Drain and set aside.
In the same pot, bring fresh water to a boil and blanch the green beans for 3-4 minutes, just until they are tender-crisp and bright green. Drain and immediately immerse them in a bowl of ice water to stop the cooking process. Drain again and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Mince the garlic cloves and add them to the skillet. Stir frequently to prevent burning, cooking for about 1 minute until fragrant.
Add the cooked baby potatoes to the skillet. Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Toss and cook for 5-7 minutes, allowing the potatoes to crisp slightly on the edges.
Add the blanched green beans to the skillet with the potatoes. Toss well to combine and cook for an additional 2-3 minutes to heat through.
Turn off the heat and drizzle 1 tablespoon of lemon juice over the potatoes and green beans. Sprinkle with freshly chopped parsley for a burst of flavor and color.
Transfer the dish to a serving bowl and enjoy warm as a side dish or light meatless main course.
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.1 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 43 mg | 2% | |
| Total Carbohydrate | 89.6 g | 33% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 3.8 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2124 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
