Some of the best meals don’t come from complicated techniques or expensive ingredients—they come from a hot pan and the perfect seasoning. This Garlic Green Bean and Potato Skillet is exactly that. It’s my go-to “emergency” side dish that somehow always ends up being the star of the plate.
The magic happens in the contrast: you get those crispy, golden-brown edges on the potatoes, the snap of fresh green beans, and that unmistakable aroma of toasted garlic that ties it all together. Whether you’re serving it alongside a grilled steak, a piece of salmon, or just eating a bowl of it on its own, this skillet is proof that simple is often superior.
Why You’ll Love This Recipe
- One-Pan Wonder: Minimal cleanup is always a win in my kitchen.
- Textural Perfection: Crispy potatoes meet tender-crisp green beans for a satisfying bite.
- Flavor Powerhouse: The combination of butter, olive oil, and plenty of garlic is a classic for a reason.
- Highly Adaptable: Add bacon, red pepper flakes, or a squeeze of lemon to make it your own.
Recipe Card Info
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
- 1 lb Baby Yukon Gold potatoes, quartered (or halved if very small)
- 1 lb Fresh green beans, trimmed
- 3 Tbsp Extra virgin olive oil
- 2 Tbsp Unsalted butter
- 4 cloves Garlic, minced
- 1 tsp Kosher salt (plus more to taste)
- 1/2 tsp Black pepper
- 1/2 tsp Red pepper flakes (optional, for a little kick)
- Fresh parsley, chopped for garnish
Instructions
- Par-Cook the Potatoes: To ensure the potatoes are soft inside but crispy outside, start by placing the potato quarters in a large skillet with 1/4 cup of water. Cover and steam over medium-high heat for 5–6 minutes until the water evaporates and the potatoes are fork-tender.
- Crisp the Potatoes: Once the water is gone, add the olive oil and butter to the skillet. Turn the heat up slightly and sauté the potatoes for 5–7 minutes, flipping occasionally, until they are golden brown and crispy on the edges.
- Add the Beans: Toss in the trimmed green beans. Continue to sauté for another 5–6 minutes. The beans should turn bright green and start to develop little charred “blister” marks.
- The Garlic Finish: Lower the heat to medium. Move the veggies to the side of the pan and add the minced garlic and red pepper flakes to the center. Let the garlic sizzle for about 60 seconds until fragrant (don’t let it burn!).
- Toss & Season: Mix everything together so the garlic butter coats every bean and potato. Season with salt and pepper.
- Garnish: Remove from heat, sprinkle with fresh parsley, and serve immediately.
Chef’s Tips for Success
- Tip 1 (Uniform Sizing): Cut your potatoes into similar-sized pieces so they cook evenly. If some are huge and some are tiny, you’ll end up with a mix of raw and mushy potatoes.
- Tip 2 (Don’t Crowd the Pan): If your skillet is too small, the vegetables will steam instead of crisping up. Use your largest cast-iron or non-stick skillet for the best “golden” results.
- Tip 3 (Fresh is Best): While frozen beans work in a pinch, fresh green beans provide that essential “snap” that makes this dish so good.
Encouraging Conclusion
This Garlic Green Bean and Potato Skillet is the ultimate testament to the power of basic ingredients. It’s rustic, flavorful, and incredibly satisfying.
