GREEN BEANS AND POTATOES

INGREDIENTS

1 pound green beans, peeled
2 medium golden potatoes, diced
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 tablespoon butter
Salt and freshly ground black pepper

INSTRUCTIONS

One large Bring pot of water to a boil and add the beans. Cook until bright green and crisp-tender; approx. 2-3 minutes. Dip the cooked beans into a bowl of ice water to stop the cooking process. When the beans are completely cool, drain them in a colander.Place the diced potatoes, olive oil, basil, oregano and garlic powder in a large bowl and toss together. Heat the pan over medium heat and add the potatoes. Cook, stirring occasionally, until beginning to brown.
Reduce the heat to medium-low to prevent the potatoes from browning too much before they are tender. Stir occasionally.Cook until golden brown and tender. Add the well-drained green beans and butter. Season with salt and freshly ground black pepper. Cook for another 3-5 minutes.

NOTES

For best results, use fresh green beans and trim the ends.My favorite potatoes for this recipe are Yukon Golds, but I have also used russet and russet potatoes with good success.
Cut the potatoes into small cubes so that they cook until golden brown.
Always immerse green beans in ice water after cooking as this will stop the cooking process.
Once the potatoes are browned, you can speed up the softening by covering the pan with a loose piece of aluminum foil.
You can use freshly minced garlic cloves, but do not add them to the pan until the last 30-60 seconds of cooking, otherwise the garlic will burn and taste bitter if it cooks for too long.Try adding chopped onions about 10 minutes before the potatoes are cooked, or add crispy cooked bacon.
Add a few pinches of Cajun seasoning if you want to give the potatoes and green beans a little more flavor. I find Cajun spices full of flavor and not too spicy when used in moderation.
Store leftovers in an airtight container in the refrigerator and reheat in the microwave.

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