SKILLET POTATOES AND GREEN BEANS
Adding fresh green beans to classic skillet potatoes invites freshness and a taste of spring. This simple side pairs perfectly with any grilled meat.
Provided by Beth - Budget Bytes
Time 45m
Number Of Ingredients 7
Steps:
- Slice the potatoes into quarters lengthwise, then cut across into 1/4 inch slices. Place the sliced potatoes in a pot and cover with water. Bring the pot to a boil over high heat, then let simmer until the potatoes are tender (about 5 minutes). Check the potatoes with a fork often, making sure not to over boil them. They should be easily pierced with a fork, but not so soft that they fall apart. Drain the potatoes in a colander.
- While the potatoes are boiling, snap the stems off of the green beans, then break them into 1-2 inch sections. Rinse with cool water to remove any dirt or debris.
- Mince the garlic and add it to a large skillet along with the olive oil. Sauté the garlic over medium heat for about one minute, then add the drained potatoes. Continue to sauté the potatoes, stirring only once every 3-5 minutes, until about half of them are golden brown (5-10 minutes).
- Add the green beans to the skillet and continue to sauté until they are slightly softened and have some browned spots (about another 5 minutes). Season the skillet with salt, oregano, and some freshly cracked pepper. Sauté for one minute more, then serve.
Nutrition Facts : ServingSize 1 Serving, Calories 191.9 kcal, Carbohydrate 29.98 g, Protein 4.43 g, Fat 7.2 g, Fiber 5.28 g, Sodium 791.25 mg
PAN FRIED POTATOES AND GREEN BEANS
Pan Fried Potatoes and Green Beans are perfectly seasoned spuds fried in a little butter with crisp tender green beans sprinkled with salt and pepper.
Provided by Beth Pierce @smalltownwoman
Categories Potatoes
Number Of Ingredients 8
Steps:
- Bring large pot of water to boil and add beans. Cook until bright green in color and tender crisp; approximately 2-3 minutes. Plunge cooked beans into a bowl of ice water to stop the cooking process. When completely cool drain beans in colander.
- Place cubed potatoes, olive oil, basil, oregano and garlic powder in a large Ziploc bag. Shake to coat. Heat skillet over medium high heat and add potatoes. Cook until starting to brown; stirring occasionally. Lower heat to medium low so as not to overbrown the potatoes before they are tender. Stir occasionally. Cook until golden brown and tender. Add well drained green beans, butter and salt & pepper to taste. Cook for additional 3-5 minutes.
- NOTES If you like your beans more tender than add them to the skillet with the potatoes earlier in the cooking process.
PANFRIED SALMON, GARLIC MASH AND GREEN BEANS
Make and share this Panfried Salmon, Garlic Mash and Green Beans recipe from Food.com.
Provided by ImPat
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For Salmon - combine extra virgin olive oil together with lemon rind, juice, capers and season to taste.
- Season salmon fillets and panfry in hot pure olive oil for 2 minutes on each side until golden on the outside but still slightly pink in the centre.
- Dress beans with extra virgin olive oil and season to taste.
- Garlic Mash - Cut potatoes into chunks and bring to the boil in a large saucepan of salted water.
- Add garlic cloves and boil for 20 to 30 minutes or until very tender.
- Drain and mash potatoes and garlic together until smooth.
- Slowly mix in extra virgin olive oil and season to taste.
- Serve Panfried Salmon on Garlic Mash drizzled with Caper and Lemon Oil and accompanied with beans.
Nutrition Facts : Calories 984.4, Fat 59.4, SaturatedFat 8.9, Cholesterol 146.3, Sodium 320.2, Carbohydrate 41.8, Fiber 6.7, Sugar 4, Protein 70.8
ONE PAN POTATOES, GREEN BEANS, CHICKEN AND PEPPERS TOO.
Quick, busy night supper, in 30 minutes. Change veggies to your liking, the potatoes and chicken will go with almost any veggie.
Provided by Derf2440
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large nonstick frypan over medium heat.
- Add potatoes, chicken and bell pepper to frypan.
- Sprinkle with salt and pepper.
- Cook 15 minutes, stirring frequently.
- Add green beans and cook another 5 to 10 minutes or until chicken is no longer pink in centre and potatoes are tender.
Nutrition Facts : Calories 530.2, Fat 9, SaturatedFat 1.4, Cholesterol 65.8, Sodium 105.9, Carbohydrate 76.6, Fiber 11.2, Sugar 6.9, Protein 36.4
PAN SAUTEED POTATOES & GREEN BEANS
A simple yet delicious side that can be served with anything from grilled burgers on through Steak Au Pouve
Provided by tonyp063
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Lightly scrub potatoes.
- Cut bacon into a small dice and brown in skillet on medium-low heat. Do not cook to a full crisp.
- While bacon is cooking, slice potatoes into small rounds about 1/4 inch think.
- When bacon is done remove with slotted spoon. Drain skillet of all but 1 tsp bacon fat. Add oil and increase heat to medium-high.
- Add potatoes and toss to coat. Saute while tossing occasionally until potatoes are slightly cooked. Approximately 5 minutes.
- Add fresh beans and toss lightly. Cover and reduce heat to medium-low. Cook for 4 minutes more.
- Uncover, add balsamic vinegar & reserved bacon. Toss and serve immediately.
Nutrition Facts : Calories 429.1, Fat 15.4, SaturatedFat 4.7, Cholesterol 19.3, Sodium 260, Carbohydrate 63.6, Fiber 9.4, Sugar 3.5, Protein 11.2
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- Bring large pot of water to boil and add beans. Cook until bright green in color and tender crisp; approximately 2-3 minutes. Plunge cooked beans into a bowl of ice water to stop the cooking process. When completely cool drain beans in colander.
- Place cubed potatoes, olive oil, basil, oregano and garlic powder in a large Ziploc bag. Shake to coat. Heat skillet over medium high heat and add potatoes. Cook until starting to brown; stirring occasionally. Lower heat to medium low so as not to overbrown the potatoes before they are tender. Stir occasionally. Cook until golden brown and tender. Add well drained green beans, butter and salt & pepper to taste. Cook for additional 3-5 minutes.
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