Herbed Red Potatoes and Baby Green Beans
Brighten up your dinner table with this vibrant and flavorful recipe for Herbed Red Potatoes and Baby Green Beans! Perfectly tender red potatoes and crisp-tender baby green beans are bathed in a medley of fresh garlic, rosemary, and thyme, then finished with a zesty splash of lemon juice to elevate every bite. This healthy vegetable side dish is easy to prepare and cooks in under 30 minutes, making it a go-to option for weeknight dinners or holiday feasts. Serve it warm alongside grilled chicken, baked salmon, or your favorite plant-based main for a delicious, herb-infused pairing that’s as wholesome as it is satisfying.
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Recipe Information
Ingredients
- 1.5 pounds red potatoes
- 1 pound baby green beans (trimmed)
- 3 tablespoons olive oil
- 3 cloves garlic cloves (minced)
- 1 teaspoon fresh rosemary (chopped)
- 1 teaspoon fresh thyme (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice (freshly squeezed)
Instructions
Start by scrubbing the red potatoes clean and cutting them into bite-sized pieces, about 1-inch chunks. Set aside.
In a large pot, bring water to a boil over medium-high heat. Add 1 teaspoon of salt to the water.
Once boiling, add the red potatoes to the pot. Cook for 10-12 minutes, or until they are fork-tender but not falling apart.
While the potatoes are cooking, prepare the baby green beans by trimming the ends if necessary.
In the last 3 minutes of potato cooking time, add the green beans to the same pot. Blanch the beans until they're bright green and tender-crisp.
Drain the potatoes and green beans, then immediately transfer them to an ice water bath to stop the cooking process. After 2-3 minutes, drain again and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add the red potatoes and green beans to the skillet. Stir gently to coat the vegetables in the garlic oil.
Sprinkle the rosemary, thyme, salt, and black pepper evenly over the vegetables. Toss to combine and sauté for 3-4 minutes to warm through and infuse the flavors.
Remove the skillet from heat and drizzle the fresh lemon juice over the dish just before serving.
Serve warm as a side dish with your favorite protein. Enjoy!
Nutrition Facts
Calories |
1044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2429 mg | 106% | |
| Total Carbohydrate | 156.3 g | 57% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 24.1 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3876 mg | 82% | |
*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.
