These Garlic Potatoes and Green Beans combine tender baby red potatoes with fresh green beans, tossed in a flavorful garlicky herb butter sauce. It's an easy side dish you can whip up in just 20 minutes!
- ❤️ Why You'll Love This Recipe
- 🛒 Ingredients for Potatoes and Green Beans
- 🔪 How to Make Potatoes and Green Beans
- 💡 Tips for Choosing Fresh Green Beans
- ☑️ How to Store Green Beans and Potatoes
- 🔄 Substitutions and Additions
- How Long Does it Take to Boil Potatoes?
- Can I Use A Different Type Potato?
- Can I Use Frozen Green Beans Instead of Fresh?
- Can I Use Dried Herbs Instead of Fresh Rosemary and Parsley?
- 🍽️ More Healthy Side Dish Recipes
❤️ Why You'll Love This Recipe
- Tender baby red potatoes and fresh green beans
- Tossed in a garlicky butter sauce
- Fresh rosemary and lemon zest add great flavor
- Quick and easy to make in just 20 minutes
- Perfect healthy weeknight side dish
This garlic potatoes and green beans recipe is all about simple and comforting flavors. Tender green beans and creamy potatoes are tossed in butter that's infused with garlic, lemon, and fresh herbs.
The best part is that you'll just need a few simple ingredients and 20 minutes to make this no-fuss, homestyle dish. The vibrant colors and incredible flavors make it an elegant and flavorful side dish, perfect for the holidays or just as a healthy weeknight side dish.
🛒 Ingredients for Potatoes and Green Beans
- Green beans
- Baby red potatoes
- Lemon zest
- Butter (or Vegan butter)
- Olive oil
- Ground black pepper
- vegetable broth (or water) for boiling
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Potatoes and Green Beans
Wash, trim, and cut your green beans and potatoes in half.
Add them to a large pot and pour in the vegetable broth or water, covering the potatoes and green beans by at least 1 inch over the top.
Turn your burner on and bring to a boil. Once boiling, set a timer for 8 minutes and check to see if they are fork tender. If they’re not, continue cooking until they are ready.
Drain the potatoes and green beans and set them aside.
In the same large pot that’s been rinsed out, add in the butter, olive oil, rosemary, garlic, and lemon zest. Sauté on low heat for about 15 seconds, making sure not to brown the garlic, or it will become bitter.
Add in the potatoes and green beans and gently toss. Continue cooking just until heated through, then serve.
💡 Tips for Choosing Fresh Green Beans
- Purchasing: Wait to buy them until your ready to cook them. Fresh green beans have a shelf life of approximately 7 days when they're kept in the crisper in the fridge.
- Inspect the color: Fresh green beans should be vibrant green. If they are dull or turning brown, it's time to toss them.
- Look for blemishes: Sort through the beans for any discolored spots. This may mean they have been nibbled on by pesky bugs.
- Check the texture: Fresh beans should have a smooth texture and snap easily when bent. If they appear limp and flexible, it's an indicator that they've been harvested for a while.
- Wait to wash: To maintain the freshness of your beans for as long as possible, it's advisable to postpone washing them until just before you're prepared to cook them.
☑️ How to Store Green Beans and Potatoes
Allow leftovers to cool to room temperature. Then, transfer them to an airtight container. Store them in the refrigerator for up to 3-4 days.
This dish can also be frozen for about 2-3 months. When you're ready to serve, just reheat the dish in the microwave or on the stove until warm. Keep in mind that the texture of the potatoes may become softer after freezing.
🔄 Substitutions and Additions
- Cheese: Grate some Parmesan, cheddar, or feta cheese on top before serving.
- Protein: You can make this a meal-in-one by adding some shredded chicken or slices of grilled steak.
- Onions: Sauté diced onions or even shallots with the garlic for extra flavor.
- Balsamic glaze: Drizzle balsamic reduction over the vegetables for a tangy twist.
- Fresh greens: Toss in some spinach, kale, or arugula at the end for added texture and nutrients.
- Crumbled bacon: Sprinkle in some crispy bacon for a smoky flavor.
- Fresh peppers: Sauté thinly sliced bell peppers for a pop of color, or add some sliced jalapeños for a bit of heat.
If you also like asparagus, be sure to try this Sauteed Green Beans and Asparagus made with an aromatic scallion butter that gives them great flavor!
How Long Does it Take to Boil Potatoes?
Plan to boil them for about 8 minutes or until they are fork-tender. Keep an eye on them to avoid overcooking.
Can I Use A Different Type Potato?
Absolutely, you can use other potatoes, such as russet, Yukon gold, or even peeled sweet potatoes as substitutes.
Can I Use Frozen Green Beans Instead of Fresh?
Yes, you can use frozen green beans, but keep in mind that the texture may be slightly different from fresh ones. Thaw and drain them before using.
Can I Use Dried Herbs Instead of Fresh Rosemary and Parsley?
Sure! You can use dried herbs, but because they are more potent, you won't need as much. As a general rule of thumb, 1 teaspoon of dried herbs is equivalent to 1 tablespoon of fresh herbs.
🍽️ More Healthy Side Dish Recipes
- Cheesy Parsley Pesto Baked Potatoes
- Italian Pasta Salad
- Air Fryer Sweet Potatoes
- Best Quinoa Salad
- Sweet Potato Red Onion Puff Pastry Tart
- Greek Pasta Salad
Garlic Potatoes and Green Beans
- Wash, trim and cut your green beans and potatoes in half.
- Add them to a large pot and pour in the vegetable broth or water, covering the potatoes and green beans with at least 1 inch over the top. Turn your burner on and bring to a boil. Once boiling, set a timer for 8 minutes and check to see if they are fork tender. If they’re not, continue cooking until they are ready.
- Drain the potatoes and green beans and set them aside.
- In the same large pot that’s been rinsed out, add in the butter, olive oil, rosemary, garlic and lemon zest. Sauté on low heat for about 15 seconds, making sure not to brown the garlic, or it will become bitter.
- Add in the potatoes and green beans and gently toss. Continue cooking just until heated through then serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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