Provencial Style Potatoes and Green Beans
Infuse your table with rustic French flavors with this Provencal-Style Potatoes and Green Beans recipe, a vibrant and easy-to-make side dish that’s as delicious as it is wholesome. Featuring tender Yukon Gold potatoes, crisp-tender green beans, and a fragrant blend of garlic, lemon zest, and Herbs de Provence, this dish bursts with Mediterranean charm. A quick blanching technique ensures bright, perfectly cooked vegetables, while a golden sauté adds irresistible texture to the potatoes. Finished with a sprinkle of fresh parsley, this warm and aromatic side pairs beautifully with roasted meats or fish, or stands alone as a satisfying vegetarian option. Ready in just 40 minutes, this recipe is perfect for weeknight dinners or elegant gatherings alike, delivering a taste of Provence with every bite. Keywords: Provencal-style potatoes, green beans recipe, Mediterranean side dish, Herbs de Provence, quick and easy dinner ideas.
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Ingredients
- 1.5 lbs Yukon Gold potatoes
- 0.75 lbs Green beans
- 3 tbsp Olive oil
- 3 pieces Garlic cloves, minced
- 1 piece Lemon, juiced and zested
- 1 tsp Herbs de Provence
- 2 tbsp Fresh parsley, chopped
- 1 tsp Kosher salt
- 0.5 tsp Black pepper, freshly ground
Directions
Step 1
Scrub the Yukon Gold potatoes thoroughly and cut them into 1-inch cubes. Trim the ends of the green beans and cut them in half, if desired.
Step 2
Fill a large saucepan with water and bring it to a boil. Add 1 teaspoon of kosher salt. Add the potatoes to the boiling water and cook for 8-10 minutes, or until they are just tender. Remove with a slotted spoon and set aside.
Step 3
Using the same pot of boiling water, blanch the green beans for 3-4 minutes until they are bright green and crisp-tender. Drain immediately and transfer them to an ice bath to stop the cooking process. Once cooled, drain and set aside.
Step 4
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Step 5
Add the cooked potatoes to the skillet and sauté for 5-7 minutes, stirring occasionally, until they are golden brown on the edges.
Step 6
Add the blanched green beans to the skillet along with the lemon zest, lemon juice, and 1 teaspoon of herbs de Provence. Toss everything together gently and cook for an additional 2-3 minutes until warmed through.
Step 7
Season the dish with freshly ground black pepper and, if needed, more salt to taste.
Step 8
Transfer the potatoes and green beans to a serving platter. Sprinkle with the freshly chopped parsley for a burst of color and freshness.
Step 9
Serve warm as a flavorful side dish to complement your favorite proteins or enjoy on its own.
Nutrition Facts
| Serving size | (1144.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1044.1 |
| Total Fat 44.0g | 0% |
| Saturated Fat 6.7g | 0% |
| Polyunsaturated Fat 4.4g | |
| Cholesterol 0mg | 0% |
| Sodium 1079.1mg | 0% |
| Total Carbohydrate 158.7g | 0% |
| Dietary Fiber 23.7g | 0% |
| Total Sugars 17.7g | |
| Protein 22.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 376.8mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 3845.0mg | 0% |
Source of Calories