Description
A hearty one-pan dish featuring tender potatoes and crisp green beans simmered with aromatics, tomatoes, and herbs. This versatile recipe works as a main course or side dish.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 1 pound fresh green beans, trimmed and cut into 2-inch pieces
- 3 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- 1. Heat olive oil in a large skillet or Dutch oven over medium heat.
- 2. Add diced onion and cook for 5-6 minutes until softened and translucent.
- 3. Stir in garlic, oregano, thyme, and bay leaf. Cook for 1 minute until fragrant.
- 4. Add cubed potatoes, stirring to coat with oil and aromatics. Season with half the salt and pepper.
- 5. Pour in diced tomatoes and vegetable broth. Bring to a gentle boil.
- 6. Reduce heat to medium-low, cover and simmer for 15 minutes, stirring occasionally.
- 7. Add green beans, nestling among the potatoes. Season with remaining salt and pepper.
- 8. Cover and cook 12-15 minutes more until potatoes are fork-tender and green beans are crisp-tender.
- 9. Remove bay leaf and stir in fresh parsley and lemon juice.
- 10. Let rest for 5 minutes before serving.
Notes
Store leftovers in refrigerator for up to 4 days. Reheat gently in skillet with a splash of broth if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 580mg
- Fat: 7g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 6g