Best 4 Pan Sauteed Potatoes Green Beans Recipes
Pan-sauteed potatoes and green beans is a classic side dish that is easy to make and packed with flavor. This dish is a great way to use up leftover potatoes and green beans, and it can be served with a variety of main courses. The potatoes and green beans are cooked together in a pan with butter or oil, and they are seasoned with salt, pepper, and other herbs and spices. The dish is typically cooked until the potatoes are golden brown and the green beans are tender-crisp. Pan-sauteed potatoes and green beans is a delicious and versatile dish that can be enjoyed by people of all ages.
Check out the recipes below so you can choose the best recipe for yourself!
GREEN BEANS AND POTATOES
A good side dish when your guests are vegetarians and meat lovers. (As in my house.)
Provided by Krista B.
Categories Side Dish Vegetables Green Beans
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender.
- In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 18.3 g, Fat 0.2 g, Fiber 2.6 g, Protein 2.1 g, Sodium 99.3 mg, Sugar 2.2 g
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
ROASTED POTATOES WITH GREEN BEANS AND MUSHROOMS
Couldn't find the ready-made frozen version in the grocery store so I came up with these roasted potatoes with green beans and mushrooms myself. Even my eight-year-old likes it.
Provided by Laurie
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow baking dish.
- Mix soup mix and 1/4 cup olive oil together in a large zip-top bag. Add potatoes and coat well. Transfer to the prepared baking dish.
- Roast in the preheated oven, uncovered, for 30 minutes. Mix in green beans and portobello mushrooms. Sprinkle in carrots and drizzle with remaining 1 tablespoon olive oil. Continue to roast until beans and potatoes are tender, about 10 minutes more.
Nutrition Facts : Calories 287 calories, Carbohydrate 42.4 g, Fat 11.8 g, Fiber 6.1 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 437.5 mg, Sugar 4.1 g
RED POTATO AND GREEN BEAN SAUTE
Make and share this Red Potato and Green Bean Saute recipe from Food.com.
Provided by CookingONTheSide
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil.
- Add potatoes; cook about 15 minutes, or until almost tender.
- Add beans; cook about 3 minutes, or until tender; drain well.
- In large skillet, heat oil over medium heat.
- Add garlic; cook, stirring, for 30 seconds.
- Add potatoes, beans, and salt and pepper to taste.
- Cook about 2 minutes, or until heated through, tossing to coat.
- Add basil and toss once more before serving.
Nutrition Facts : Calories 139, Fat 2.1, SaturatedFat 0.3, Sodium 13.8, Carbohydrate 28, Fiber 5.6, Sugar 4.6, Protein 4.5
Tips:
- Choose the Right Potatoes: Select firm, waxy potatoes like Yukon Gold or Red Potatoes. They hold their shape better during sautéing and have a creamy texture.
- Cut Potatoes Evenly: Uniformly sized potatoes ensure even cooking. Aim for 1-inch cubes or wedges for consistent results.
- Use High Heat: A screaming hot pan is essential for achieving a crispy exterior and tender interior. Cast iron or stainless steel pans are ideal.
- Don't Crowd the Pan: Avoid overcrowding the pan, as this will result in steamed rather than sautéed potatoes. Work in batches if necessary.
- Season Generously: Don't be shy with seasonings. A combination of salt, pepper, garlic powder, and paprika adds depth of flavor.
- Cook in Stages: For perfectly cooked green beans, blanch them first to retain their vibrant color and crisp texture, then add them to the potatoes during the final minutes of cooking.
- Garnish with Fresh Herbs: Before serving, sprinkle freshly chopped parsley or chives over the dish for an aromatic touch.
Conclusion:
Pan-sautéed potatoes and green beans is a simple yet satisfying dish that showcases the flavors of fresh produce. With its crispy potato exterior, tender green beans, and aromatic herbs, this recipe is sure to impress. Whether served as a main course or a side dish, this versatile dish is a delightful addition to any meal. Remember to follow these tips for perfectly cooked potatoes and green beans every time: choose the right potatoes, cut them evenly, use high heat, don't overcrowd the pan, season generously, cook in stages, and garnish with fresh herbs. Enjoy!
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