Green Beans And Potatoes Recipe
A classic Italian-inspired dish, these green beans and red potatoes are dressed in a vibrant medley of olive oil, white wine vinegar, fresh lemon juice, minced garlic, and abundant parsley, creating a side that consistently delights any table.
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Servings: 4
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.
Notes
Tips for best results: Always begin boiling potatoes in cold water for even cooking. Test doneness by piercing with a fork or skewer—there should be no resistance. Combine the vegetables with the dressing gently to maintain their shape; a rubber spatula works well for this purpose.