Friday, December 7, 2012

Herbed Skillet Potatoes and Green Beans


If you need a side dish that packs in a lot of flavor that you can make on your stovetop, here's a recipe for herbed potatoes. It only takes about 25 minutes to make and is a great way to impress guests or get your kids to eat vegetables.

Herbed Skillet Potatoes and Green Beans
1 pound fresh green beans, ends trimmed
1 pound red potatoes
2 cloves garlic
¼ cup olive oil
1 tablespoon, 1 ½ teaspoon chopped rosemary
2 teaspoons fresh lemon juice
1 tablespoon lemon zest, grated
¼ teaspoon red chili flakes
salt, to taste

Fill a large saucepan or pot with water and add potatoes. Boil, then turn heat down to medium. Cover and let cook until tender, about 12 -15 minutes. Remove the pot from the stove and drain the potatoes. Once they are cool enough to handle, cut into quarters. Set aside.

To prepare the green beans using a process called 'blanching', bring a saucepan of water to a boil and soak the green beans for about 2-3 minutes. Meanwhile, fill a bowl with ice water. Once 2-3 minutes has passed, remove the beans from the boiling water and place directly into the cold water. What this does is stop the cooking process to keep the beans crisp. Remove from the water and pat dry.

In a large skillet, heat the olive oil and garlic and let it fry for about 30 seconds. Add the lemon zest, chili flakes and rosemary. Let it sizzle until you smell its spicy goodness, then add the potatoes and beans. Stir until everything is coated, add salt and drizzle on a bit of lemon juice. Put your portion on a plate to make sure you get some before your family devours them, and serve. I'd say 'refrigerate leftovers', but you're probably not going to have any.


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