1 pound small red potatoes, unpeeled and scrubbed clean*
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
* When shopping for potatoes, look for potatoes that are firm and smooth. Avoid potatoes with wrinkled or wilted skins, soft dark areas, cut surfaces, and those that are green in appearance. When selecting the potatoes for this, choose new potatoes for boiling and salads. They have thinner skins and are firmer.
** Boiling or Blanching Green Beans: This term means to plunge foods into boiling water for a few seconds or a few minutes, then remove and place in ice water. This process sets the color of vegetables. The green beans do not cook all the way through, so crisp texture is preserved.
How To Blanch Green Beans: In a large saucepan over medium-high heat, bring water to a gentle boil. Add trimmed green beans and cook, uncovered, 4 to 5 minutes or until crisp-tender (you may need to experiment with the degree of doneness you like). Immediately drain the green beans in a colander and plunge them into ice cold water to bring the temperature down. A rule of thumb is the beans should spend as much time in the cold water as in the hot. You can also use a steamer basket.
In a large saucepan over medium-high heat, add potatoes to the water. Bring water just to boil; reduce heat to medium, cover, and cook until tender, approximately 12 to 15 minutes. Remove from heat; drain off the water 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; saute just until vegetables are hot and coated with seasonings. Sprinkle with lemon juice and season with salt.
Makes 6 servings.