Garlic Green Bean and Potato Skillet
35 min
|
easy
|
clean eating,
gluten-free,
lactose-free,
Mediterranean diet,
paleo-friendly,
vegan,
vegetarian
Recipe by Eunice
Introduction
Crispy-edged baby potatoes and tender-crisp green beans get tossed with garlicky olive oil, Italian seasoning, salt, and pepper for a one-skillet side that steals the show.
Perfect for weeknights, cookouts, or the holiday table, it eats like Italian style home fries meeting sauteed green beans with big flavor, minimal cleanup, and zero patience for bland food.
Ingredients (4 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients
- 1 lb baby potatoes, halved baby potatoes 1 lb
- ¾ lb fresh green beans, trimmed green beans 0.75 lb
- 3 Tbsp olive oil olive oil
- 3 cloves garlic, minced garlic 0.27 head (for garlic clove)
- 2½ tsp Italian seasoning Italian seasoning 0.11 oz
- 1 tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
How to Make Garlic Green Bean and Potato Skillet
-
Prep and heat
Halve the baby potatoes, trim the green beans, and mince the garlic so everything is ready to move.
Set a large 12 inch skillet over medium high heat and let it get hot for a minute.
-
Steam the potatoes
Add potatoes to the hot skillet with 1/2 cup water and about 1/2 teaspoon of the salt.
Cover and steam until just tender when pierced, 8 to 10 minutes, adding a splash of water if the pan runs dry.
-
Add the green beans
Scatter the green beans over the potatoes with another 2 tablespoons water.
Cover and steam until beans are crisp tender and bright green, 3 to 4 minutes.
-
Dry the pan and get some color
Uncover and let any remaining water evaporate for 1 minute.
Push vegetables to one side to create space and add the olive oil to the bare metal, then toss everything to coat.
Cook uncovered, stirring only every minute, until potatoes are golden and beans blister in spots, 4 to 5 minutes.
-
Season hard, but smart
Lower heat to medium, add the garlic, Italian seasoning, remaining salt, and pepper.
Toss for 30 to 60 seconds until the garlic is fragrant and just turning pale gold, then kill the heat.
-
Taste and serve
Taste and adjust salt and pepper to make the flavors pop.
Serve hot out of the skillet for maximum crisp edges.
Substitutions
- Italian seasoning -> herbes de Provence
- Herbes de Provence leans floral with thyme and savory, giving a slightly more aromatic, bistro vibe while keeping the same herb-forward profile and crisp textures.
- Olive oil -> ghee or avocado oil
- Ghee adds a buttery, nutty depth and helps browning thanks to its high smoke point, while avocado oil stays neutral and lets the garlic and herbs shine without smoking.
- Green beans -> asparagus
- Asparagus spears (cut into 2 inch pieces) keep that vibrant green color and snap, absorbing garlicky oil beautifully while adding a slightly sweeter, grassy note.
Tips
- Use steam-then-sear for one pan perfection
- Steam to cook through, then drive off moisture and sear in oil so the potatoes get creamy inside and crisp outside while beans stay bright and snappy.
- Season the water, not just the finish
- A pinch of salt in the steam water seasons from the inside out, and a tiny crumble of bouillon is fair game if you want extra savory backbone.
- Mind your pan crowding
- A 12 inch skillet lets vegetables contact the metal and brown; if your pan is smaller, cook in two batches rather than steaming everything dull and pale.
- Garlic timing is everything
- Add garlic near the end on medium heat so it perfumes the dish without burning, because bitter garlic will cancel your holiday glow fast.
- Cut size equals doneness
- Halve potatoes to uniform size and keep bean lengths even so they finish together and plate like you meant it.
- Make ahead without mush
- Par-steam potatoes and beans earlier, chill uncovered until cool, then cover; right before serving, reheat in oil to crisp and finish with garlic and seasoning.
Nutrition Facts *
| Energy | 143 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 7 | g |
| Carbohydrates | 17 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My potatoes are tender but not browning, what now?
- Crank the heat to medium high, let the pan go dry for a minute, add a touch more oil, and resist stirring so surfaces make full contact with the skillet.
- How do I keep the green beans crisp and not limp?
- Steam them briefly to just crisp tender, then uncover to evaporate moisture and finish over higher heat so they blister instead of stewing.
- Can I use frozen green beans?
- Yes, add them still frozen after the potatoes are tender, cook uncovered to drive off water, then oil and sear before adding garlic and herbs.
- Can I make this in the oven for a big crowd?
- Toss potatoes with oil, salt, and pepper and roast at 425 F on a large sheet pan for 20 minutes, add beans and garlic and roast 8 to 12 minutes more, then sprinkle Italian seasoning and toss.
- How do I scale this for Thanksgiving without losing quality?
- Cook in batches so the pan stays hot and uncrowded, hold finished batches on a sheet pan in a 250 F oven, and do the final garlic toss right before serving.
Serving Suggestions
Holiday table or summer potluck, this side loves a squeeze of lemon and a pinch of red pepper flakes for brightness and a little swagger.
For a dressed-up moment, finish with toasted sliced almonds or shaved Parmesan and serve alongside roast chicken, grilled steak, or salmon so those garlicky edges have company worth their time.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
