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Potatoes and Green Beans

A simple and flavorful side dish of sautéed potatoes and green beans with garlic, onions, and herbs, perfect for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 lb fresh green beans, trimmed
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/4 cup olive oil, extra virgin
  • 1/2 cup vegetable broth (or chicken broth)
Flavor Enhancers
  • 2 tablespoons Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional)
  • to taste Salt and freshly ground black pepper
Garnish
  • 2 tablespoons chopped fresh parsley for garnish
  • 1/4 cup grated Parmesan cheese (optional) for garnish

Method
 

Preparation
  1. Peel the Yukon Gold potatoes and chop them into bite-sized cubes. Trim the green beans and slice the onion thinly. Mince the garlic.
Sautéing
  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onions and sauté until soft and translucent, about 5-7 minutes. Add the garlic and stir until fragrant, about 1 minute.
  2. Add the potatoes along with salt, pepper, thyme, rosemary, and optional red pepper flakes, making sure to coat them well.
Braising
  1. Pour in the vegetable broth (or chicken broth). Bring to a simmer, cover, and lower the heat. Let it simmer for 15-20 minutes until the potatoes are almost tender.
  2. Toss in the green beans, stir, cover, and simmer for another 5-7 minutes until they are tender-crisp.
Finishing Touches
  1. Remove from heat and stir in Dijon mustard and balsamic vinegar. Adjust seasoning to taste.
Serving
  1. Transfer to a serving dish and sprinkle with chopped parsley and grated Parmesan cheese, if desired. Serve hot.

Notes

For a zesty kick, add a splash of lemon juice. You can also toss in cherry tomatoes for extra color.