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Pan Fried Potatoes and Green Beans

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!

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  • 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


  1. 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.

  2. 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.

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