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.
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.
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.
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!
Green Beans and Potatoes
Ingredients
- 1 lb. green beans trimmed
- 2 medium sized gold potatoes cubed
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 tablespoon butter
- Salt and freshly ground black pepper
Instructions
- Bring a 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 the beans in a colander.
- Place cubed potatoes, olive oil, basil, oregano, and garlic powder in a large bowl and stir 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 over-brown the potatoes before they are tender. Stir occasionally. Cook until golden brown and tender. Add the well-drained green beans and butter. Season with salt and freshly ground black pepper to taste. Cook for an additional 3-5 minutes.
Notes
- 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.
Nutrition
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Carla
These ingredients were about all we had in the fridge so I was happy to find this recipe. Served with hard boiled eggs for a quick weeknight dinner. Leftovers were delicious cold the next day too!
Jamie
Made for dinner tonight with baked chicken. Quick and easy yet delicious!
Beth Pierce
Thank you, Jamie! So glad that you liked it!
Marcy
This might be a silly question but could I prep the green beans by steaming in order to retain more nutrients?
Beth Pierce
Yes, but I would toss it with the rest of the recipe at the end.
Lavanda Michelle
The blend of perfectly seasoned spuds and crisp-tender green beans fried in butter is a winner!
Mary
Such a great dish! It goes with so many main courses like pork chops, baked or grilled chicken, or roasted pork loin. Absolutely delicious!
Natalie
Such a great recipe during the week when you want something simple yet nutritious. I will be making this tomorrow!
Rachel
Such an easy side that tastes good everytime. I like to fry the potatoes up in a little bacon grease. It really adds flavor.
Tammy
A perfect side dish! This looks wonderful and so easy to make…perfect for weeknights and holidays alike!
Paula Richie
We enjoy each of these separately (green beans and potatoes). I have never imagined to cook them as one dish. Thanks.
Melanie
Such a classic side dish that is both easy and delicious. I love to serve these with meatloaf. To me it is the perfect meal.
Terri
You’re absolutely right! The beauty of simple recipes is in their timeless appeal and the comfort they bring. Pan-fried potatoes and green beans are a classic that never goes out of style, and they pair perfectly with so many dishes. It’s those traditional recipes that are etched in our hearts and taste buds, providing a taste of nostalgia and deliciousness in every bite. Thanks for celebrating the joys of these culinary classics!
Beth Pierce
The pleasure is all mine, Terri! Enjoy!
Marie Cris
So tasty and easy. This has been of our favorite recipes of yours for quite some time. We make it about every three weeks and we still enjoy it so much.
Beth Pierce
Thanks, Marie! I am so glad that you like the green beans and potatoes.