Green Beans and Potatoes

November 3, 2023 by Beth Pierce 67 Comments

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Green Beans and Potatoes are crisp tender green beans and perfectly seasoned spuds fried in a little butter, all seasoned with salt and pepper.

This is a classic side dish that goes with just about anything and everything. We love to serve them with Easy Turkey Meatloaf and Oven Baked Barbecue Beef Brisket.

One thing I have learned over the years is sometimes, it is the simple recipes that taste the best. The ones that we have made so many times that we don’t even have to think about them. We can make them while we are doing twelve other things. So many of these recipes are stuck in our heads, and if we close our eyes, we can even taste them. So yummy. This is one of those traditional recipes that is forever ingrained in my heart and my taste buds. Pan Fried Potatoes and Green beans go with almost everything. I mean, honestly, you could even serve it with hotdogs.

Heat a large nonstick skillet over medium-high heat and add potatoes. Cook until the potatoes start to brown, stirring occasionally.

How to make Green Beans and Potatoes

Start by placing the green beans in boiling water for a couple of minutes. Drain well and quickly plunge into ice water to stop the cooking process. This cooking technique is commonly referred to as blanching.

Next, combine your cubed potatoes, olive oil, basil, oregano, and garlic powder in a large bowl and stir to coat. Heat a large nonstick skillet over medium-high heat and add potatoes. Cook until the potatoes start to brown, stirring occasionally. Turn the heat to medium so as not to overbrown the potatoes before they are tender, and stir every now and then. Cook the potatoes until they are golden brown and fork tender.

Add the well-drained green beans and butter to the pan, cooking for several minutes. Finally, add salt and pepper to taste. For best results, serve promptly.

This classic green beans and potatoes side dish goes with just about anything and everything.

Helpful Recipe Tips

For best results, use fresh green beans and trim the ends off.
My go-to potatoes for this recipe are Yukon Golds, but I have also used red potatoes and Russet potatoes with good success.
Chop your potatoes into small cubes, as this helps cook them all through by the time they are golden brown.
Always plunge your green beans into ice-cold water after the boiling, as this stops the cooking process.
After the potatoes have been browned, you can speed up the tenderizing of the potatoes by covering the skillet with a loose piece of aluminum foil.
You can use fresh minced garlic cloves but do not add them to the skillet until the last 30-60 seconds of cooking because if cooked too long, it burns and tastes bitter.
Try adding chopped onion about 10 minutes before the potatoes are done or add crisp cooked bacon.
Add a couple of pinches of Cajun seasoning if you like a little more flavor for your potatoes and green beans. I find Cajun seasoning full of flavor and not too hot if used in moderation.
Store leftovers in an airtight container in the refrigerator and reheat in the microwave.

Green Beans and Potatoes are an easy traditional side that is loved by all and goes with everything from grilled chicken to fried fish.

The whole family loves fried taters. I mean, really, who the heck doesn’t? What’s not to love about perfectly seasoned spuds fried in a little butter? Crispy on the outside and tender in the middle. Gosh, I am making myself hungry! Heck, we haven’t even talked about the green beans yet. What are you waiting for? Put my Pan Fried Potatoes and Green Beans on your dinner list real soon. I hope you enjoy them as much as my family does.

Other potato recipes you will love!