Green Beans And Potatoes Recipe
This Green Beans and Potatoes Recipe brings simple Italian flavors to your table with bright olive oil, a splash of vinegar, zesty lemon, and fresh parsley for a vibrant side dish.
Perfect for family gatherings or summer cookouts, this easy Green Beans and Potatoes Recipe pairs tender veggies with a garlicky dressing that always leaves guests asking for seconds.
What You’ll Need for Green Beans and Potatoes
- Green beans – Fresh and crisp, they add texture and color to the dish.
- Red potatoes – Soft and hearty, they soak up the zesty dressing beautifully.
- Olive oil – Rich and smooth, it ties all the flavors together.
- Garlic – Just one clove infuses the dressing with a subtle, savory depth.
- White wine vinegar – A tangy note that balances the oil and brings brightness.
- Lemon juice – Adds a fresh citrus kick that lifts the whole salad.
- Parsley – Plenty of it for a herby pop of green and a touch of earthiness.
How to Make This Green Beans and Potatoes Recipe
Begin by mixing olive oil, vinegar, lemon juice, minced garlic, chopped parsley, salt, and pepper for a simple yet punchy dressing that sets the tone.
While the dressing rests, boil whole red potatoes in salted cold water until they’re fork-tender. Meanwhile, trim the green beans and cook them quickly in salted boiling water to keep them crisp yet tender.
Once the potatoes are cooked, cut them into big, rustic chunks. Toss the warm potatoes and green beans with the bright dressing, letting them soak up every drop of flavor. Pile it all onto a serving platter and enjoy warm or at room temperature.
Tips to Perfect Your Green Beans and Potatoes
For perfectly cooked potatoes, always start with cold salted water — this ensures even cooking from the inside out. Be patient and test doneness with a fork; they should offer no resistance.
Keep the green beans vibrant by not overcooking — a quick dip in boiling water does the trick. Combine the potatoes and beans gently so they don’t break apart; a rubber spatula helps keep everything whole and beautifully dressed.
For extra flavor, sprinkle on a bit more fresh parsley right before serving. If you like, add a pinch of chili flakes or a few shavings of Parmesan for a fun twist.
Storing Leftover Green Beans and Potatoes
If you have leftovers, store them in an airtight container in the fridge for up to three days. This dish tastes great cold or at room temperature, so no need to reheat — though you can warm it gently in a skillet if you prefer.
The dressing keeps the potatoes moist and the green beans bright even after chilling, making this an easy make-ahead side that only gets better overnight. Perfect for lunchboxes or quick snacks straight from the fridge!
Green Beans And Potatoes Recipe
Ingredients
- 1 tablespoon fresh lemon juice
- 1 garlic clove minced
- 1 pound red potatoes 500 grams
- ⅛ teaspoon freshly ground black pepper
- 1 pound green beans 500 grams
- 4 tablespoons olive oil
- 1 tablespoon chopped parsley
- ⅛ teaspoon salt
- 2 tablespoons white wine vinegar
Instructions
- Combine the olive oil, white wine vinegar, lemon juice, minced garlic, chopped parsley, salt, and pepper in a small bowl and set aside. Place the whole red potatoes in a medium-sized saucepan, cover with cold water, and season generously with salt. Cover with a lid and bring to a gentle boil over medium heat, then uncover and cook for about 15–20 minutes or until the potatoes are fork-tender. While the potatoes are cooking, trim the ends off the green beans. Bring a separate pot of salted water to a boil, add the green beans, and cook for 3–5 minutes until they reach a tender consistency. Once the potatoes are cooked through, drain thoroughly and cut them into large chunks. Combine the warm potatoes and green beans in a large bowl, pour over the prepared dressing, and toss gently to coat. Transfer to a serving platter and present warm or at room temperature.
