Italian Green Beans and Potatoes (Edit recipe)

Green Beans and Potatoes combined with garlic, red wine vinegar and olive oil to make the perfect side dish.

10 minutes

30 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	455
Fat:	37 g
Carbohydrates:	30 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	179 mg
Fiber:	5 g
Sugars:	3 g
Calculated per serving.

by stillwoodkitchen

View original recipe

Serves: 3

Ingredients

1 lb Green Beans, ends trimmed (Can use frozen)
1 lb Yellow Potatoes, peeled and cut into chunks (Approx 3 medium size)
1 Garlic, Small clove
.5 cup Extra Virgin Olive Oil
3 Tbsp Red Wine Vinegar
0.25 tsp Salt
1 pinch Ground Fresh Black Peppercorns

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Fill a large pot with water and set it to boil.
Wash and trim off green bean ends if needed. Set aside until water boils. Once water boils, place green beans into the pot and cook until tender about 15-20 min.
Once green beans are cooked, pull them out of the water and place them into a large bowl.
Wash, peel, and cut potatoes into chunks. Place in the same pot of water you used to cook the green beans. Add a small handful of salt. Place pot onto stove top and bring to a boil. Cook until potatoes are fork tender about 20 min.
Once the potatoes are boiling add the clove of garlic to the water, you can peel it or leave it as is and peel it when it comes out. Or if you don't want to cook the garlic you can mince it and set it aside until ready to assemble.
Cook garlic approximately 10 min or until soft, then remove from water, peel and set aside in a small bowl to make the dressing.
When potatoes are fully cooked drain then add to the bowl with the green beans.

Make the dressing

Using the small bowl that you placed the garlic in, mash the garlic, then add the olive oil and mix to infuse the oil with the garlic. Then add the red wine vinegar, salt and pepper. Mix together, then pour over the green beans and potatoes. Mix well, taste and adjust seasoning as needed.
Serve warm or at room temperature.

Notes

I like to make this in two pots because it goes quicker, however, you can boil the green beans then when they are cooked you can use the same water to boil your potatoes. Just make sure you boil the green beans first because the potato water becomes to starchy. You do not have to cook the garlic, if you prefer a stronger garlic flavor you can just use plain minced garlic. If you don't have any fresh garlic, garlic powder will work in a pinch. The dressing is a guide, taste and adjust as needed with more vinegar, salt, etc. Leftovers can be refrigerated for up to 2 days.