Provencial Style Potatoes and Green Beans
Infuse your table with rustic French flavors with this Provencal-Style Potatoes and Green Beans recipe, a vibrant and easy-to-make side dish that’s as delicious as it is wholesome. Featuring tender Yukon Gold potatoes, crisp-tender green beans, and a fragrant blend of garlic, lemon zest, and Herbs de Provence, this dish bursts with Mediterranean charm. A quick blanching technique ensures bright, perfectly cooked vegetables, while a golden sauté adds irresistible texture to the potatoes. Finished with a sprinkle of fresh parsley, this warm and aromatic side pairs beautifully with roasted meats or fish, or stands alone as a satisfying vegetarian option. Ready in just 40 minutes, this recipe is perfect for weeknight dinners or elegant gatherings alike, delivering a taste of Provence with every bite. Keywords: Provencal-style potatoes, green beans recipe, Mediterranean side dish, Herbs de Provence, quick and easy dinner ideas.
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Recipe Information
Ingredients
- 1.5 lbs Yukon Gold potatoes
- 0.75 lbs Green beans
- 3 tbsp Olive oil
- 3 pieces Garlic cloves, minced
- 1 piece Lemon, juiced and zested
- 1 tsp Herbs de Provence
- 2 tbsp Fresh parsley, chopped
- 1 tsp Kosher salt
- 0.5 tsp Black pepper, freshly ground
Instructions
Scrub the Yukon Gold potatoes thoroughly and cut them into 1-inch cubes. Trim the ends of the green beans and cut them in half, if desired.
Fill a large saucepan with water and bring it to a boil. Add 1 teaspoon of kosher salt. Add the potatoes to the boiling water and cook for 8-10 minutes, or until they are just tender. Remove with a slotted spoon and set aside.
Using the same pot of boiling water, blanch the green beans for 3-4 minutes until they are bright green and crisp-tender. Drain immediately and transfer them to an ice bath to stop the cooking process. Once cooled, drain and set aside.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the cooked potatoes to the skillet and sauté for 5-7 minutes, stirring occasionally, until they are golden brown on the edges.
Add the blanched green beans to the skillet along with the lemon zest, lemon juice, and 1 teaspoon of herbs de Provence. Toss everything together gently and cook for an additional 2-3 minutes until warmed through.
Season the dish with freshly ground black pepper and, if needed, more salt to taste.
Transfer the potatoes and green beans to a serving platter. Sprinkle with the freshly chopped parsley for a burst of color and freshness.
Serve warm as a flavorful side dish to complement your favorite proteins or enjoy on its own.
Nutrition Facts
Calories |
1044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1079 mg | 47% | |
| Total Carbohydrate | 158.7 g | 58% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 17.7 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3845 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.
