These classic green beans and potatoes is a delicious no-fuss dish that can be served in many different ways. Simple, veggie filled side dish with one or more add-ons can turn into a hearty salad and its leftovers can be used to make frittata.
Slightly crunchy green beans are paired with soft potatoes and seasoned with delicious olive oil, vinegar and parsley dressing. You can infuse olive oil with garlic or add finely chopped garlic if you like it extra-garlicky.
Table Of Contents
This Potatoes and Green Beans: What's So Special?
- Serve warm or cold depending on the season or personal preference.
- Pairs perfectly as a side dish with any main course.
- Everything cooks in the same pot.
- Easy to make, nutrients rich and full of flavors.
- Tastes great even the next day.
- Can be used for meal prepping.
- Add one or more simple ingredients to change the whole dish (see ideas below).
Ingredients
See the recipe card for full information on ingredients and quantities.
How To Make - Step By Step With Pictures
Each number in the picture corresponds to the numbered written steps below.
- Start cooking potatoes. In a large pot with cold water add washed potatoes with skin on. Bring to a boil on high heat, add salt. Cook for 25-35 minutes depending on the size of the potatoes until fork tender.
- Infuse garlic in olive oil (optional). Peel and cut garlic cloves in half and place in a cup with olive oil. Let infuse for 30 minutes or more. You'll love the delicate garlicky scent and flavor without having a garlic breath. Of course, if you love a strong garlic taste skip the infusion and add finely chopped garlic directly.
- Prepare green beans. While potatoes are cooking wash and trim green beans. It's easier to trim green beans in small batches. Line them up on one side and trim off the ends with a sharp knife. Flip the beans around, line up the tips again, and trim off the other side.
- Remove potatoes from the pot and cool. Once potatoes are cooked, remove them from the pot and let cool on the plate. I like to scrub the skin with the knife to help cool faster and evaporate excess moisture. Once cool enough to handle cut into wedges or medium-size chunks.
- Cook green beans. Add trimmed green beans to the same pot with hot water where potatoes were boiling. Cook for 3-5 minutes once the water starts boiling again. Depending on the variety of green beans it might take a little more or a little less but the most important things is to NOT overcook them. My best tip is to taste them at 3-minute mark. They should still be crunchy but don't taste raw.
- Cool green beans. Drain green beans and put them in a bowl with ice water to stop the cooking process. If you don't do that the residual heat will continue to cook them and turn green beans brown or dull-looking. If you don't have ice you can rinse them under cold water.
- Finish the dressing. Remove garlic from olive oil (if you put it earlier to infuse). Add white wine vinegar, pinch of salt, pepper and finely chopped parsley. Mix or shake everything in a jar.
- Put everything together. Put green beans and potatoes cut in wedges on medium-size chunks in a bowl, top with dressing and more fresh parsley.
Tips And Tricks
- Cook potatoes faster. Add already peeled and cut potatoes in hot water. But ONLY if you're in a hurry. This way potatoes will cook faster but there's a higher risk of breakage.
- Don't overcook green beans. Unless you want mushy beans of a brown color. You want to drain green beans still on a crunchy side to keep their bright green color and texture. For this reason you want to put them in a bowl with ice water to stop the cooking process. Alternatively rinse them in cold water.
- Don't overdo the vinegar. Start with the recommended amount, mix, taste and add more only if needed. You can also place a bottle of vinegar at the table so that each person can adjust it to their taste.
5 Delicious Add-Ons
This is one of those magic dishes that with just one extra ingredient you can alternate flavors continuously. Here are some ideas of my favorite extras to add:
- Boiled eggs - cut in half or in quarters.
- Canned tuna or salmon.
- Green or black olives.
- Purple sweet onions - thinly sliced.
- Cherry tomatoes and feta cheese.
- Combination of a few or all the above!
Pairings
For a meatless dinner serve it with homemade ciabatta bread, no-knead ciabatta rolls or even with a slice of focaccia barese made with tomatoes and olives. If you looking to add protein to your meal, here are a few of my favorites to try:
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Full Recipe
Green Beans And Potatoes - Classic Recipe and 5 Delicious Variations!
Try this delicious, simple and no-fuss potatoes with green beans. Serve it as a side dish with any main course or add one or more add-ons and turn it into a complete meal.
SERVINGS: 4
Ingredients
- 1 lb green beans , approx 450 g
- 4 potatoes , approx 1.1 lb or 500 grams
For the dressing:
- ¼ cup Extra virgin olive oil
- 2 cloves garlic or more to taste
- 1 tablespoon White wine vinegar , add more to taste
- 1 tablespoon Fresh parsley , finely chopped
- Salt to taste , for this quantity I use ¼ tsp
- Pepper to taste
Instructions
- Start cooking potatoes. In a large pot with cold water add washed potatoes with skin on. Bring to a boil on high heat, add salt. Cook for 25-35 minutes depending on the size of the potatoes until fork tender.
- Infuse garlic in olive oil (optional). Peel and cut garlic cloves in half and place in a cup with olive oil. Let infuse for 30 minutes or more. You'll love the delicate garlicky scent and flavor without having a garlic breath. Of course, if you love a strong garlic taste skip the infusion and add finely chopped garlic directly.
- Prepare green beans. While potatoes are cooking wash and trim green beans. It's easier to trim green beans in small batches. Line them up on one side and trim off the ends with a sharp knife. Flip the beans around, line up the tips again, and trim off the other side.
- Remove potatoes from the pot, cool. Once potatoes are cooked, remove them from the pot and let cool on the plate. I like to scrub the skin with the knife to help cool faster and evaporate excess moisture.
- Cook green beans. Add trimmed green beans to the same pot with hot water where potatoes were boiling. Cook for 3-5 minutes once the water starts boiling again. Depending on the variety of green beans it might take a little more or a little less but the most important things is to NOT overcook them. My best tip is to taste them at 3-minute mark. They should still be crunchy but don't taste raw.
- Cool green beans. Drain green beans and put them in a bowl with ice water to stop the cooking process. If you don't do that the residual heat will continue to cook them and turn green beans brown or dull-looking. If you don't have ice you can rinse them under cold water.
- Finish the dressing. Remove garlic from olive oil (if you put it earlier to infuse). Add white wine vinegar, pinch of salt, pepper and finely chopped parsley. Mix or shake everything in a jar.
- Put everything together. Put green beans and potatoes cut in wedges in medium-size chunks in a bowl, top with dressing and more fresh parsley.
Notes
See the Step By Step Pictures for a visual walk-through of the recipe.
Top Tips
- Cook potatoes faster. Add already peeled and cut potatoes in hot water. But ONLY if you're in a hurry. This way potatoes will cook faster but there's a higher risk of breakage.
- Don't overcook green beans. Unless you want mushy beans of a brown color. You want to drain green beans still on a crunchy side to keep their bright green color and texture. For this reason you want to put them in a bowl with ice water to stop the cooking process. Alternatively rinse them in cold water.
- Don't overdo the vinegar. Start with the recommended amount, mix, taste and add more only if needed. You can also place a bottle of vinegar at the table so that each person can adjust it to their taste.
- canned tuna or salmon
- cherry tomatoes cut in half
- green or black olives
- thinly sliced red onion
- boiled eggs cut in quarters (as the last ingredient)
Nutrition
Calories: 322kcalCarbohydrates: 46gProtein: 7gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 215mgPotassium: 1149mgFiber: 8gSugar: 5gVitamin A: 871IUVitamin C: 58mgCalcium: 72mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Have a question or want to let me know you loved the recipe?Leave a comment below! I love hearing from you!
Anonymous says
I did not grow up with this dish but when I tasted it over a friend's house, I absolutely loved it. Thank you for the recipe.
Dolores Vento says
So looking forward to preparing this recipe. Great ingredients, great flavors and relative easy to make.
Svitlana says
You're right, is low effort high reward meal. Enjoy!
Regina says
I had this all the time growing up and still make it for my kids. We always served it warm and sometimes added already cooked meatballs with an 8 oz. can of tomato sauce. Great meal for a cold day!
Italian Recipe Book says
Hi Regina! Apologies for my late reply. That's so wonderful that this Green Beans and Potatoes recipe brings up such nice memories. Meatball is always a good idea 🙂
Wendy says
How long can I keep oil after infused with garlic ?
Svitlana says
As long as you remove all the garlic pieces after infusion it will last several months.
Anonymous says
Does anyone remember our Grandparents putting thinly sliced spearmint into the blend? I love this contribution as it is so light and refreshing.
Kathy Mazur says
I'm wondering if you have a recipe for green beans, potatoes and milk? years ago my husband's Italian Aunt made this up as a soup and it was so good, but I never asked how she made it. To this day, I have never found these ingredients prepared as a soup. Can you help?
Italian Recipe Book says
Hi Kathy, I'll be happy to help if I can.
So it was a cream soup made with green beans and potatoes as I understand? Are you sure there was milk as an ingredient?
Lorraine says
@Kathy Mazur, please excuse this late response but I just clicked on this recipe. My Mom made the beans/potatoes soup. I never knew if it was from her Italian heritage or my father’s Slovak. You’ve solved a lifelong puzzle for me!
Cook the potatoes & beans as directed here but cut them soup-sized & use the amount of water that you’d use for a soup. When they’re done throw a big hunk of butter in there & sour cream. I use a stick & a pint. Hope this helps.
Frank Roti do says
My mother ,sisters aunts all made this and I make it for friends a lot who have never experienced home Italian different recipe s , I add sliced black olives for colour and halved cherry tomatoes
Italian Recipe Book says
Hi Frank! Delicious and healthy food is never complicated 🙂 I love your olive and tomato twist too!
Anonymous says
Great recipe. I also remember this from childhood! Thank you for sharing.
Italian Recipe Book says
Italian food is all about memories and traditions! Thank YOU for stopping by 🙂
Karly says
I remember eating this growing up! So delicious!
Italian Recipe Book says
Thanks Karly! It is one of those timeless recipes for the whole family