Baby Potatoes and Green Beans Meatless
Brighten up your dinner table with this flavorful and vibrant Baby Potatoes and Green Beans Meatless dish! This veggie-forward recipe celebrates the natural goodness of baby potatoes and tender green beans, perfectly seasoned with garlic, olive oil, and a zesty splash of lemon juice. Quick to prepare, this wholesome dish is ready in just 40 minutes, making it an ideal option for a busy weeknight or a satisfying side at your next gathering. Blanching the green beans ensures they retain their crispness and vibrant green hue, while pan-frying the baby potatoes gives them an irresistible golden crust. Finished with a sprinkle of fresh parsley for added freshness, this recipe is a nutrient-packed, vegetarian delight. It’s perfect as a side dish or a light main course for plant-based eaters.
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Ingredients
- 500 grams Baby potatoes
- 300 grams Green beans
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 500 milliliters Water
Directions
Step 1
Wash and scrub the baby potatoes thoroughly. Leave the skin on for added texture and nutrients. Cut larger potatoes in half to ensure even cooking.
Step 2
Trim the ends of the green beans and cut them in half if they are too long.
Step 3
Bring 500 milliliters of water to a boil in a medium-sized pot. Add a pinch of salt to the water.
Step 4
Add the baby potatoes to the boiling water and cook for 10-12 minutes, or until they are fork-tender but not falling apart. Drain and set aside.
Step 5
In the same pot, bring fresh water to a boil and blanch the green beans for 3-4 minutes, just until they are tender-crisp and bright green. Drain and immediately immerse them in a bowl of ice water to stop the cooking process. Drain again and set aside.
Step 6
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Mince the garlic cloves and add them to the skillet. Stir frequently to prevent burning, cooking for about 1 minute until fragrant.
Step 7
Add the cooked baby potatoes to the skillet. Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Toss and cook for 5-7 minutes, allowing the potatoes to crisp slightly on the edges.
Step 8
Add the blanched green beans to the skillet with the potatoes. Toss well to combine and cook for an additional 2-3 minutes to heat through.
Step 9
Turn off the heat and drizzle 1 tablespoon of lemon juice over the potatoes and green beans. Sprinkle with freshly chopped parsley for a burst of flavor and color.
Step 10
Transfer the dish to a serving bowl and enjoy warm as a side dish or light meatless main course.
Nutrition Facts
| Serving size | (1023.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 377.8 |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 42.9mg | 0% |
| Total Carbohydrate 89.6g | 0% |
| Dietary Fiber 7.1g | 0% |
| Total Sugars 3.8g | |
| Protein 10.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 103.9mg | 0% |
| Iron 4.1mg | 0% |
| Potassium 2124.5mg | 0% |
Source of Calories