This green beans and potatoes recipe is hearty, flavorful, and packed with nutrients! Easy to make and ready in 25 minutes, this dish is perfect for a quick vegetarian meal or side dish at home!
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💭 Why you’ll love this recipe
- Quick and easy to make for a weeknight dinner or side dish and takes less than 30 minutes to prepare.
- Sneak vegetables into your family’s diet by serving them this flavorful dish that’s packed with fiber, potassium, and vitamins.
- Naturally vegan and gluten-free!
📋 Ingredients and notes
To make these delicious green beans and potatoes, you’ll need baby potatoes, salt, olive oil, onions, green beans, black pepper, paprika, and fresh thyme.
Variations & Substitutions
- Potatoes. You can use russet potatoes, red potatoes, baby potatoes, or Yukon gold. I love using baby potatoes because they don’t require chopping, and they cook quicker than regular potatoes. But you can also use other potatoes and chop them into smaller pieces. You can leave the skin on or peel it before cooking.
- Green beans. Use fresh, frozen, or canned green beans, whichever is available to you. When using fresh green beans, make sure to trim the ends off.
- Onions. You can use yellow onions, red onions, or shallots.
- Seasonings. I used salt, black pepper, paprika, and fresh thyme. Add red pepper flakes to make it spicy.
- Garnish with more fresh thyme or fresh parsley for a fresh and herby flavor.
📖 How to make this green beans and potatoes recipe
Step 1:
Halve the potatoes and place them in a large pot.
Step 2:
Fill with water and sprinkle in 1 teaspoon of salt. Bring it to a vigorous boil over high heat. Once boiling, lower the heat to medium-high and let the potatoes simmer until they are fork-tender for 7-8 minutes. Drain in a colander afterward.
Step 3:
Bring a large sauté skillet to medium heat and drizzle with olive oil. Add the onions, green beans, drained boiled potatoes, ½ teaspoon of salt and pepper, thyme and paprika. Stir and cook covered, from 8 to 10 minutes, shaking the pan occasionally to allow all sides of vegetables to brown.
Step 4:
Serve with extra thyme leaves if desired.
👩🏽🍳 Tips for the best green beans and potatoes
⭐ Slice the potatoes uniformly for even cooking. This will prevent some pieces from being undercooked while others are overcooked.
- Arrange them in a single layer in the skillet to ensure even browning. Avoid overcrowding the pan, as this can lead to uneven cooking and steaming instead of browning.
- Add half a cup of vegetable broth to simmer and add more flavor to the recipe.
👩🏽🍳 Troubleshooting FAQs
Yes, this recipe will work with fresh, canned, or frozen green beans. Thaw the frozen green beans in the refrigerator before using it and make sure to drain any excess moisture.
No, your green beans should be tender. Make sure to cook them long enough until they are soft and tender but not too long to make them mushy.
Yes, you can make green beans and potatoes in an Instant Pot. Add 1 cup of water or broth and add the ingredients. Cook for about 8-10 minutes under high pressure. Allow the ingredients to naturally release for 5 minutes. Finally, do a quick release for any remaining pressure.
🍴 How to serve green beans and potatoes
Serve southern-style green beans and potatoes on its own or as a vegetarian side dish for lunch or dinner. This skillet dish is also a great side dish for Thanksgiving if you want to skip making a casserole dish.
Serve it with vegan ham, spicy alfredo, or vegan drumsticks for a delicious meal. It also goes well with dinner rolls or cabbage soup!
🍴Storage and reheating suggestions
Green beans and potatoes is a great meal prep dish. Make it up to three days ahead, store it in the fridge or freezer, and reheat it when ready to serve.
To store leftovers, place them in an airtight container and keep them in the fridge for 2-3 days.
Reheat in the microwave and serve.
🍴 More delicious side dish recipes
If you like this recipe, check out my other vegetarian sides:
Trenette al Pesto
Cheesy Green Bean Casserole
Authentic Bombay Potatoes (Spicy Indian Potatoes)
Din Tai Fung Green Beans (Smothered in Garlic!)
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Green Beans and Potatoes
Ingredients
- 9 ounces baby potatoes, washed
- 1 ½ teaspoon salt
- 1 ½ tablespoon olive oil
- 1 onion, medium, chopped
- 7 ounces green beans, trimmed, cut in half
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme, plus extra for garnish
- ½ teaspoon paprika
Instructions
- Halve the potatoes and place them in a large pot.
- Fill with water and sprinkle in 1 teaspoon of salt. Bring it to a vigorous boil over high heat. Once boiling, lower the heat to medium-high and let the potatoes simmer until they are fork tender for 7-8 minutes. Drain in a colander afterwards.
- Bring a large saute skillet to medium heat, drizzle with olive oil. Add the onions, green beans, drained boiled potatoes, ½ teaspoon of salt and pepper, thyme and paprika. Stir and cook covered, from 8 to 10 minutes, shaking the pan occasionally to allow all sides of vegetables to brown.
- Serve with extra thyme leaves if desired.
Notes
- Ensure the potatoes are sliced uniformly for even cooking. This will prevent some pieces from being undercooked while others are overcooked.
- Even Browning: To ensure even browning of the vegetables, arrange them in a single layer in the skillet. Avoid overcrowding the pan, as this can lead to uneven cooking and steaming instead of browning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love the sound of this recipe! I will be making it as soon as I get the ingredients and then will rate it but am leaving a 5 star rating now because it just sounds like my kind of recipe! Thank you so much! I will be back when I make it for another rating!
Judi
Haha, thank you Judi – I look forward to hearing your feedback once you’ve made the recipe too!