Sauteed Green Beans and Potatoes with Rosemary and Lemon Zest

United States Potato Board
  • Yield: 6 servings


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



  1. Cook potatoes in water until tender; drain and cool. Quarter potatoes lengthwise. Set aside.
  2. 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.
  3. 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