Ready in minutes, Green Beans and Potatoes is a side dish you can make all year long.
Green beans, potatoes, and onions are seasoned and cooked in butter for a delicious budget-friendly side dish!
- Green beans and potatoes are a wholesome dish that’s Sunday supper special!
- Easy-to-find ingredients and simple steps are what make this dish a favorite with home cooks everywhere.
- With a base of potatoes and other staple ingredients, this side is budget-friendly.
- Double up the recipe and enjoy it all week long because it goes with everything from pot roast, a roast chicken, or a simple meatloaf.
Simple Ingredients = A Perfect Side Dish!
From our favorite green bean casserole to spicy Szechuan beans, they’re one of our favorite side dishes. This version turns a handful of beans into a hearty and delicious side.
- Potatoes: Any variety of potatoes can be used, I like reds or yellow potatoes because they are creamy and don’t need to be peeled. If using russets, peel them first.
- Green Beans: Fresh green beans are best, but frozen green beans can be used in place with no other changes to the recipe.
- Onions: Caramelized onions add mild sweetness and flavor.
- Seasonings: Seasoned salt and a dash of garlic powder are all you need.
Variations
- Bacon: Fry up some bacon and saute the onions in the drippings in Step 3, then top it with bacon bits.
- Meat: Diced ham, sliced summer sausage, or leftover chicken or turkey makes green beans and potatoes a flavorful and budget-friendly main dish.
- Veggies: Other tasty veggies to toss in are sliced mushrooms, strips of red bell peppers, and even chopped spinach or kale.
- Cheese: Top with parmesan cheese, cheddar, or crumbled feta before serving if desired.
- Seasoning: Add an extra pop of flavor, you can switch out the seasoned salt for a robust Cajun blend.
How to Make Green Beans and Potatoes
- Boil the potatoes (recipe below).
- Saute onions in olive oil and add potatoes, green beans, and seasonings.
- Cook until potatoes are browned and beans are tender.
- Stir in butter and additional seasonings before serving.
Storing Leftovers
Keep leftover green beans and potatoes in an airtight container in the refrigerator for up to 5 days. Enjoy cold or reheat portions in the microwave with water or broth.
Freeze portions in zippered bags for up to 6 months and thaw overnight in the refrigerator before reheating. Leftovers can also be added to a hearty vegetable soup.
Green Bean Favorites
Did you make this green beans and potatoes recipe? Please leave a comment and a rating below!
Green Beans and Potatoes
This green beans and potatoes recipe is a simple and flavorful side dish with tender potatoes, fresh green beans, and a blend of savory seasonings,
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If using Russet potatoes, peel the potatoes. Cut the potatoes into ¾-inch cubes.
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Add the potatoes to a medium saucepan and fill with cold water to 1 inch above the potatoes. Add salt and bring to a boil over medium-high heat. Cook uncovered for 10 to 12 minutes or until the potatoes are tender and almost cooked through.
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While the potatoes are boiling, heat a large skillet over medium-low heat. Add the olive oil and onions, cook for 3 to 4 minutes or until they begin to soften.
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Drain the potatoes well and add them to the skillet along with the green beans. Add garlic powder, seasoned salt, and pepper. Stir to combine.
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Cook, stirring occasionally, for 15 to 20 minutes or until the potatoes are lightly browned and the beans are tender.
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Stir in the butter and season with additional salt and pepper to taste.
Store leftover green beans and potatoes in an airtight container in the fridge for up to 5 days or freeze for 6 months. Reheat in the microwave with a splash of water or broth.
Calories: 160 | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 915mg | Potassium: 512mg | Fiber: 4g | Sugar: 3g | Vitamin A: 526IU | Vitamin C: 25mg | Calcium: 38mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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