Best Herbed Skillet Potatoes Green Beans Recipes

SKILLET POTATOES AND GREEN BEANS

Steps:

• Slice the potatoes into quarters lengthwise, then cut across into 1/4 inch slices. Place the sliced potatoes in a pot and cover with water. Bring the pot to a boil over high heat, then let simmer until the potatoes are tender (about 5 minutes). Check the potatoes with a fork often, making sure not to over boil them. They should be easily pierced with a fork, but not so soft that they fall apart. Drain the potatoes in a colander.
• While the potatoes are boiling, snap the stems off of the green beans, then break them into 1-2 inch sections. Rinse with cool water to remove any dirt or debris.
• Mince the garlic and add it to a large skillet along with the olive oil. Sauté the garlic over medium heat for about one minute, then add the drained potatoes. Continue to sauté the potatoes, stirring only once every 3-5 minutes, until about half of them are golden brown (5-10 minutes).
• Add the green beans to the skillet and continue to sauté until they are slightly softened and have some browned spots (about another 5 minutes). Season the skillet with salt, oregano, and some freshly cracked pepper. Sauté for one minute more, then serve.

GARLIC HERB SKILLET POTATOES

Steps:

• Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom.
• Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.

GREEN BEANS AND POTATOES

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.

EASY HERBED GREEN BEANS

Steps:

• In a large nonstick skillet coated with cooking spray, cook onion in butter over medium heat for 2 minutes. Stir in green beans and seasonings. Cook and stir 6-8 minutes longer or until beans are tender.

HERBED SKILLET POTATOES & GREEN BEANS

Steps:

• 1. Add potatoes to a saucepan; fill with water. Bring to boil; reduce heat to medium. Cover & cook until tender, approximately 12-15 minutes. Remove from heat; drain & let cool. 2. Quarter potatoes when they are cool enough to handle. Set aside. 3. To blanch green beans, bring a separate saucepan of water to a boil. Meanwhile, fill a large bowl with ice water. Add green beans to boiling water; boil for 2-3 minutes. Remove green beans from boiliing water; quickly add to ice water to stop cooking. Immediately remove green beans to paper towls; pat dry. 4. In a large frying pan, heat olive oil; add garlic & let sizzle for 30 seconds. Add rosemary, lemon zest & chili flakes; let sizzle until fragrant. 5. Add potatoes & green beans; saute until vegetables are hot & coated with seasonings. 6. Drizzle with lemon juice & season with salt. Serve warm.