What’s not to love about perfectly seasoned spuds fried in a little butter? Crispy on the outside and tender in the middle, mixed with delectable fresh green beans! Join us Saturday between 8 and 12 noon at 609 Dixie Street, where you can find these ingredients!
1 lb. green beans trimmed
2 medium sized gold potatoes cubed
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 tablespoon butter
Salt & pepper
Bring large pot of water to boil and add beans. Cook until bright green in color and tender but still crisp; approximately 2-3 minutes. Plunge cooked beans into a bowl of ice water to stop the cooking process. When completely cool drain beans in colander.
Place cubed potatoes, olive oil, basil, oregano and garlic powder in a large Ziploc bag or closed container. Shake to coat. Heat skillet over medium high heat and add potatoes. Cook until starting to brown; stirring occasionally. Lower heat to medium low so as not to over-brown the potatoes before they are tender. Stir occasionally. Cook until golden brown and tender. Add well drained green beans, butter, and salt & pepper to taste. Cook for additional 3-5 minutes.
Image and recipe courtesy of smalltownwoman.com