Sautéed Green Beans and Potatoes with Rosemary and Lemon Zest
How To Sauté Green Beans and Potatoes


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Recipe and photo courtesy of the Potato Goodness Unearthed.

An easy and delicious way to served a combination of potatoes and fresh green beans.

Sautéed Green Beans and Potatoes with Rosemary and Lemon Zest

Find out about Potato Hints, Tips, and Information, History of Potatoes, and more great Potato Recipes.

Learn about Green Bean Hints, Tips, and Information and more great Green Bean Recipes.
 



Sautéed Green Beans and Potatoes with Rosemary and Lemon Zest

Recipe Type: Green Beans, Potatoes
Yields: 6 servings
Prep time: 15 min
Cook time: 20 min


Ingredients:

1 pound red potatoes
1/4 cup
olive oil
1 tablespoon chopped
garlic
1 1/2 tablespoons finely-chopped
rosemary
1 teaspoon grated
lemon zest
1/4 teaspoon red chili flakes
1 pound
green beans, trimmed and blanched
2 teaspoons fresh-squeezed
lemon juice
Salt

Preparation:

In a large saucepan over medium-high heat, add potatoes with water. Bring just to boil; reduce heat to medium, cover, and cook until tender, approximately 12 to 15 minutes. Remove from heat; drain and let cool. When potatoes are cool enough to handle, quarter potatoes lengthwise. Set aside.

In large frying pan, heat olive oil; add garlic and let sizzle for 30 seconds. Add rosemary, lemon zest, and chili flakes; let sizzle until fragrant. Add cooked potatoes and blanched green beans; sauté until vegetables are hot and coated with seasonings. Sprinkle with lemon juice and season with salt.

Serve warm.

For a mail entree dish: Add 3/4 pound diced, pre-cooked chicken breast, or peeled  cooked shrimp, to skillet along with potatoes and beans.

Makes 6 servings.


Per Serving: 162 calories; 16 g carbohydrates; 10 g fat; 0 mg cholesterol; 52 mg sodium; 4 g fiber; 3 g protein; 439 mg potassium; 24 mg vitamin C.