Sauteed Green Beans and Potatoes with Rosemary and Lemon Zest

  • Yield 6 servings

Green beans and potatoes are lightly sautéed and seasoned with lemon and rosemary.

United States Potato Board


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


  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



Get every new post delivered to your Inbox.

Join 241 other followers