Pan Seared Potatoes and Green Beans
A traditional side that pairs perfectly with most meats.
Potatoes and Green Beans
1lb of green beans, trimmed
1 quart of potatoes, cubed
2 tbsp of olive oil
1/2 teaspoon of garlic powder
1 tbsp of butter
1 tsp of oregano
1 tsp of basil
Salt & Pepper to taste
Boil a large pot of water and add trimmed beans. Cook until tender crisp, about 2-3 minutes.
Fill a large bowl with cold water and ice, when the beans are tender crsip, plunge them into the cold ice water to stop the cooking process. When cooled, drain the beans.
Coat cubed potatoes in olive oil, basil, oregano, & garlic powder.
Heat skillet over medium high heat and add potatoes. Cook until they start to turn brown, stirring occasionally.
Lower heat to medium low once they start to brown, you don't want them to burn before cooking all the way through. Cook until tender.
Once potatoes are tender, add butter, drained green beans and salt and pepper. Cook additional 3-5 minutes.