Green Beans and Potatoes Recipe
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This Green Beans and Potatoes Italian style is dressed with olive oil, vinegar, lemon, mashed garlic and lots of chopped parsley and is always a winner with guests!
Servings: 4 people
Ingredients
- 1 pound green beans (500 grams)
- 1 pound red potatoes (500 grams)
- 4 tablespoons olive oil
- 1 garlic clove (minced)
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon parsley
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Combine the olive oil, vinegar, lemon juice, garlic, parsley, salt, and pepper. Set aside.
- Place the whole potatoes in a medium saucepan and cover with cold water. Salt the water generously and cover with a lid. Bring to boil over medium heat, uncover and cook until tender. This usually take about 15-20 minutes.
- In the meantime, top and tail the beans. Bring a separate saucepan of salted water to the boil. Add the beans and when they come to a boil cook for 3-5 minutes until tender.
- When the potatoes are tender (check by poking with a skewer or fork), drain well. Cut into large chunks.
- Gently combine the beans and potatoes in a large bowl with the dressing. Arrange on a serving platter and serve warm or at room temperature.
Notes
Tips for success
- Begin boiling potatoes in cold water. Never add potatoes to boiling water.
- To ensure you don’t over boil or under boil your potatoes. Check by inserting a fork or skewer into a potato. If it goes in without resistance, they're ready!
- Be gentle when combining the vegetables with the dressing. I like to use a rubber spatula.
Nutrition
Calories: 265kcal | Carbohydrates: 32g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 122mg | Potassium: 794mg | Fiber: 7g | Sugar: 11g | Vitamin A: 22660IU | Vitamin C: 39mg | Calcium: 89mg | Iron: 2mg
