Sauteed Green Beans and Potatoes with Rosemary and Lemon Zest

sauteed_green_beans_and_potatoes-relish.jpg
United States Potato Board
http://pgoarelish2.files.wordpress.com/2011/12/sauteed_green_beans_and_potatoes_1.jpg?w=112
  • Yield: 6 servings

Ingredients

1pound red potatoes
1/4cup olive oil
1tablespoon chopped garlic
1 1/2tablespoons finely chopped rosemary
1teaspoon finely grated lemon rind
1/4teaspoon red chile flakes
1pound green beans, trimmed and blanched
2teaspoons lemon juice
Salt

Instructions

  1. Cook potatoes in water until tender; drain and cool. Quarter potatoes lengthwise. Set aside.
  2. In large sauté pan, heat oil; add garlic and cook for 30 seconds. Add rosemary, lemon rind and chile flakes; cook until fragrant. Add potatoes and beans; sauté until vegetables are hot and coated with seasonings. Sprinkle with lemon juice; season with salt. Serve warm.
  3. Variation: Add 3/4 pound diced, pre-cooked chicken breast, or peeled and deveined shrimp, to skillet along with potatoes and beans.

Recipe courtesy of the United States Potato Board

Nutritional Info *per serving

  • Calories 162
  • Fat 10g
  • Cholesterol 0mg
  • Sodium 52mg
  • Potassium 439mg
  • Carbohydrate 16g
  • Fiber 4g
  • Protein 3g
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