Green Beans and Potatoes
Servings 4
This green beans and potatoes recipe is a simple and flavorful side dish with tender potatoes, fresh green beans, and a blend of savory seasonings,
Ingredients
- 12 ounces potatoes any variety
- ½ teaspoon salt
- 1 tablespoon olive oil
- ½ medium yellow onion diced
- 8 ounces green beans cut into 1-inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
- 1½ tablespoons salted butter
Instructions
- If using Russet potatoes, peel the potatoes. Cut the potatoes into ¾-inch cubes.
- Add the potatoes to a medium saucepan and fill with cold water to 1 inch above the potatoes. Add salt and bring to a boil over medium-high heat. Cook uncovered for 10 to 12 minutes or until the potatoes are tender and almost cooked through.
- While the potatoes are boiling, heat a large skillet over medium-low heat. Add the olive oil and onions, cook for 3 to 4 minutes or until they begin to soften.
- Drain the potatoes well and add them to the skillet along with the green beans. Add garlic powder, seasoned salt, and pepper. Stir to combine.
- Cook, stirring occasionally, for 15 to 20 minutes or until the potatoes are lightly browned and the beans are tender.
- Stir in the butter and season with additional salt and pepper to taste.
Notes
Store leftover green beans and potatoes in an airtight container in the fridge for up to 5 days or freeze for 6 months. Reheat in the microwave with a splash of water or broth.
Nutrition Information
Calories: 160, Carbohydrates: 21g, Protein: 3g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 11mg, Sodium: 915mg, Potassium: 512mg, Fiber: 4g, Sugar: 3g, Vitamin A: 526IU, Vitamin C: 25mg, Calcium: 38mg, Iron: 1mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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