Here’s a simple, from-scratch way to cook fresh green beans and diced potatoes — classic, comforting, and easy.
🥔🫛 Skillet Green Beans & Potatoes
Ingredients
- 1 lb fresh green beans, trimmed
- 2–3 medium potatoes (Yukon gold or red), diced small
- 2–3 tbsp olive oil or butter
- 2 cloves garlic, minced
- Salt & black pepper
- Optional: ½ small onion, red pepper flakes, bacon, fresh herbs
Step-by-Step
1️⃣ Parboil the potatoes
- Bring salted water to a boil.
- Add diced potatoes and cook 5–7 minutes until just fork-tender.
- Drain well.
(This keeps them from being hard inside and overcooked outside.)
2️⃣ Sauté the potatoes
- Heat oil or butter in a large skillet over medium heat.
- Add potatoes in a single layer.
- Cook 8–10 minutes, turning occasionally, until golden and crispy.
3️⃣ Add green beans
- Add trimmed green beans (and onion if using).
- Cook 6–8 minutes until tender-crisp.
- If needed, add 1–2 tbsp water and cover briefly to steam.
4️⃣ Finish
- Stir in garlic for the last 1–2 minutes.
- Season with salt and pepper.
- Optional: sprinkle with fresh parsley or squeeze lemon juice.
🌿 Flavor Ideas
- Southern style: Add cooked bacon and a splash of apple cider vinegar.
- Garlic Parmesan: Finish with grated Parmesan.
- Herb version: Add rosemary or thyme.
- Spicy: Add red pepper flakes.
If you’d like, I can also give you:
- A one-pot boiled country version
- A roasted oven version
- Or a version that pairs perfectly with crispy chicken** 🍗
