Pan Fried Potatoes and Green Beans

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From www.smalltownwoman.com, by bpierce
Pan Fried Potatoes and Green Beans

Pan Fried Potatoes and Green Beans (4)

One thing I have learned over the years is sometimes it is the simple recipes that taste the best.  The ones that we have made so many times that we don’t even have to think about them.  We can make them while we are doing twelve other things.  So many of these recipes are stuck in our heads and if we close our eyes we can even taste them.  So yummy.  This is one of those traditional recipes that is forever ingrained in my heart and my taste buds.  Pan Fried Potatoes and Green Bean goes with almost everything.  I mean honestly you could even serve it with hotdogs. 

Pan Fried Potatoes and Green Beans (3)I just love me some fried taters.  I mean really who the heck doesn’t?  What’s not to love about perfectly seasoned spuds fried in a little butter.  Crispy on the outside and tender in the middle.  Gosh I am making myself hungry!  Did you know that there are numerous health benefit to potatoes.  These health benefits include improved digestion, reduced cholesterol levels,  protection from polyps, help in managing diabetes, strengthening the immune system and reducing signs of aging.  Heck we haven’t even talked about the green beans yet. 

Pan Fried Potatoes and Gren BeansGreen beans aid in reducing the risk of heart disease and colon cancer as well as an improving regulation of diabetes.  With all those wonderful health benefits and delectable flavors you need to put my Pan Fried Potatoes and Green Beans on your dinner list real soon.   I hope they leave as big of an impression on you! 

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Pan Fried Potatoes and Green Beans

Ingredients

  • 1 lb. green beans trimmed
  • 2 medium sized gold potatoes cubed
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 tablespoon butter
  • Salt & pepper

Instructions

  1. Bring large pot of water to boil and add beans. Cook until bright green in color and tender crisp; approximately 2-3 minutes. Plunge cooked beans into a bowl of ice water to stop the cooking process. When completely cool drain beans in colander.
  2. Place cubed potatoes, olive oil, basil, oregano and garlic powder in a large Ziploc bag. Shake to coat. Heat skillet over medium high heat and add potatoes. Cook until starting to brown; stirring occasionally. Lower heat to medium low so as not to overbrown the potatoes before they are tender. Stir occasionally. Cook until golden brown and tender. Add well drained green beans, butter and salt & pepper to taste. Cook for additional 3-5 minutes.

Notes

If you like your beans more tender than add them to the skillet with the potatoes earlier in the cooking process.

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