Red Potato and Green Bean Saute
Elevate your side dish game with this vibrant and flavorful Red Potato and Green Bean Sauté! Featuring tender red potatoes and crisp green beans, this dish is brought to life with the rich combination of olive oil, butter, and fragrant garlic, perfectly balanced by a bright splash of lemon zest and juice. Ready in just 35 minutes, this easy and versatile recipe offers a delightful blend of textures and tastes, making it ideal for weeknight dinners or holiday gatherings. Topped with fresh parsley for a final touch of freshness, this warm, veggie-packed dish pairs beautifully with grilled meats, roasted poultry, or even as a light vegetarian main. Perfectly seasoned and undeniably fresh, this recipe is your new go-to for a quick and healthy side!
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Recipe Information
Ingredients
- 1 lb red potatoes
- 0.75 lb green beans
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 3 cloves garlic
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- 1 tbsp fresh parsley (optional, for garnish)
Instructions
Wash the red potatoes thoroughly and cut them into bite-sized pieces (about 1-inch cubes).
Trim the ends of the green beans and rinse them in cold water.
Place the red potatoes in a medium pot and cover them with water. Add a pinch of salt to the water and bring it to a boil over high heat. Cook the potatoes for 8-10 minutes, or until they are fork-tender but not mushy. Drain and set them aside.
While the potatoes are cooking, prepare the green beans. Bring another pot of salted water to a boil. Add the green beans and blanch them for 2-3 minutes until they are bright green and slightly tender. Drain and transfer the beans to an ice bath to stop the cooking process. Once cooled, drain again and set aside.
Heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted, add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Add the cooked red potatoes to the skillet and sauté for 5 minutes, stirring occasionally, until they start to turn golden and crisp on the edges.
Add the green beans to the skillet and toss to combine. Sauté for another 3-4 minutes until the beans and potatoes are heated through.
Sprinkle the mixture with lemon zest, fresh lemon juice, salt, and black pepper. Toss gently to coat everything evenly.
Transfer the sautéed vegetables to a serving dish. Garnish with fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1641 mg | 71% | |
| Total Carbohydrate | 109.0 g | 40% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 17.9 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2716 mg | 58% | |
*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.
