Sauteed Green Beans and Potatoes with Rosemary and Lemon Zest
United States Potato Board
- Yield: 6 servings
Ingredients
- 1pound red potatoes
- 1/4cup olive oil
- 1tablespoon chopped garlic
- 1 1/2tablespoons finely chopped rosemary
- 1teaspoon finely grated lemon rind
- 1/4teaspoon red chile flakes
- 1pound green beans, trimmed and blanched
- 2teaspoons lemon juice
- -- Salt
Instructions
- Cook potatoes in water until tender; drain and cool. Quarter potatoes lengthwise. Set aside.
- In large sauté pan, heat oil; add garlic and cook for 30 seconds. Add rosemary, lemon rind and chile flakes; cook until fragrant. Add potatoes and beans; sauté until vegetables are hot and coated with seasonings. Sprinkle with lemon juice; season with salt. Serve warm.
- Variation: Add 3/4 pound diced, pre-cooked chicken breast, or peeled and deveined shrimp, to skillet along with potatoes and beans.
Nutritional Info *per serving
- Calories 162
- Fat 10g
- Cholesterol 0mg
- Sodium 52mg
- Potassium 439mg
- Carbohydrate 16g
- Fiber 4g
- Protein 3g
