Potatoes and String Green Beans
Elevate your side dish game with this vibrant and flavorful recipe for Potatoes and String Green Beans! This delightful combination of tender baby potatoes and crisp string green beans is brought to life with the rich warmth of garlic sautéed in butter and olive oil. Perfectly seasoned with a hint of salt, pepper, and a zesty splash of fresh lemon juice, this dish is further brightened by a sprinkle of fresh parsley for a stunning finish. Ready in just 35 minutes, including prep and cook time, this versatile recipe serves four and pairs beautifully with any main course. Whether you're hosting a summer gathering or crafting a comforting weeknight meal, this easy-to-make side delivers a burst of freshness with every bite. Enjoy the perfect balance of simplicity and flavor in every spoonful!
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 300 grams String green beans
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 3 pieces Garlic cloves
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 tablespoon Lemon juice
Instructions
Wash the baby potatoes thoroughly and cut them into halves or quarters, depending on their size, to ensure even cooking.
Trim the ends of the string green beans, and rinse them well under cold water.
Bring a large pot of salted water to a boil. Add the baby potatoes and cook them for about 12-15 minutes, or until they are fork-tender. Remove the potatoes with a slotted spoon and set them aside.
In the same pot of boiling water, add the string green beans and blanch them for 3-4 minutes. Drain immediately and transfer them to an ice bath to stop the cooking process. Drain again after a few minutes and set aside.
In a large skillet, melt the butter and olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the cooked potatoes and green beans to the skillet. Toss them gently to coat in the buttery garlic mixture.
Season with salt and black pepper, then cook for an additional 4-5 minutes, stirring occasionally, until the potatoes and green beans are lightly golden and heated through.
Remove the skillet from heat, and drizzle the lemon juice over the vegetables. Sprinkle with freshly chopped parsley.
Transfer the potatoes and string green beans to a serving dish and serve warm.
Nutrition Facts
Calories |
919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 2418 mg | 105% | |
| Total Carbohydrate | 114.1 g | 41% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 13.7 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2866 mg | 61% | |
*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.
