Sauteed Green Beans And Potatoes With Rosemary And Lemon Zest - USPB

Sauteed Green Beans And Potatoes With Rosemary And Lemon Zest – USPB

 Here’s another reason potatoes are America’s favorite side dish – this versatile vegetable also acts as a blank canvas for other flavors, making a veggie mix-n-match a breeze. This recipe for Sautéed Green Beans and Potatoes is a perfect example – add chicken or shrimp to the pan for a complete meal!

Servings: 4

  • 1 pound red potatoes
  • 1/4 cup olive oil
  • 1 tablespoon chopped garlic
  • 1 1/2 tablespoons  finely chopped rosemary
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon red chili flakes
  • 1 pound  green beans, trimmed and blanched
  • 2 teaspoons lemon juice
  • Salt


Simmer potatoes until tender, drain and cool. Quarter potatoes lengthwise. Set aside.

In large sauté pan, heat oil; add garlic and sizzle for 30 seconds. Add rosemary, lemon zest and chili flakes; sizzle until fragrant. Add potatoes and beans; sauté until vegetables are hot and coated with seasonings. Sprinkle with lemon juice; season with salt. Serve warm.

For a complete meal: Add 3/4 lb. diced, pre-cooked chicken breast, or peeled and deveined shrimp*, to skillet along with potatoes and beans. (*Cook until shrimp is fully pink.)

Cal: 162 Chol: 0mg Sodium: 52mg
Fat: 10g Vitamin C 24mg Potassium: 439mg
Carb: Fiber: 4g Protein: 3g