1. Cook potatoes
Bring a pot of salted water to a boil.
Add cubed potatoes and cook 8–10 minutes until just tender. Drain and set aside.
Alternatively, roast them in the oven at 400°F (200°C) for 20–25 minutes until golden.
2. Cook green beans
Boil green beans in salted water 3–4 minutes until bright green and slightly tender. Drain.
Or sauté in a skillet with olive oil over medium heat for 5–6 minutes.
3. Sauté together
In a large skillet, heat olive oil or butter.
Add onion (if using) and sauté 2–3 minutes.
Add garlic, cook 30 seconds.
Add cooked potatoes and green beans. Toss gently.
Season with salt, pepper, and herbs or paprika.
Optional: Add a splash of chicken broth and cook 2–3 minutes to let flavors meld.
4. Serve
Serve hot as a side dish.
Optional: Sprinkle with fresh parsley or a little grated Parmesan.
Variations
Garlic & lemon: Squeeze fresh lemon over the top for brightness.
Bacon: Add crumbled cooked bacon for a smoky flavor.
Creamy: Stir in a little sour cream or cream cheese at the end.
Roasted version: Toss green beans and potatoes with olive oil and herbs; roast together for 25–30 minutes at 400°F.
I can also give a one-pan roasted green beans and potatoes recipe that’s hands-off and perfect for weeknights.
Do you want me to do that?
