· Modified: by Svi @ ItalianRecipeBook · This post may contain affiliate links · 13 Comments
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These classic Green Beans and Potatoes is a delicious no-fuss dish that can be served in many different ways.
Especially if you’re looking for simple, delicious, veggie filled side that with a couple of variations can turn into a hearty salad or even used to make frittata.
Slightly crunchy green beans are paired with soft potatoes and seasoned with delicious olive oil, vinegar and parsley dressing. Add finely chopped garlic if you like a bit of heat and extra flavor in the mouth.
More reasons to love Green Beans With Potatoes:
- Can be served warm or cold depending on the season or personal preference
- Perfect as a salad, side dish or even as an appetizer
- Everything cooks in one pot
- Easy to make, nutrients rich and full of flavors
- Tastes great even the next day
- Can be used for meal prepping
- Add just one more ingredient to change the whole dish! (see below)
Tips And Tricks
Potatoes
I prefer to use small size potatoes as they cook quickly, almost together with green beans. They are also cooked whole which prevents them from falling apart or getting water-logged.
For the same purpose it’s best to use red potatoes or yukon gold instead of russet (also known as Idaho potatoes) or baking potatoes.
You can use already boiled potatoes, if you have cooked them earlier for another dish.
If you planning to make cold green beans and potato salad simply cut them in roughly and add to already cooled green beans before serving.
5 More Ideas For Green Beans & Potatoes
This is one of those magic dishes that with just one extra ingredient you can alternate flavors continuously.
One of my favorite extras to add:
- Boiled eggs cut in half
- Canned tuna or salmon
- Black olives
- Cherry tomatoes and feta cheese
- Or combination of any of the above!
TRY ALSO: Green Beans In Tomato Sauce {Italian Stewed Green Beans}
Full Recipe
5 from 5 votes
Green Beans And Potatoes - Classic Recipe & 5 Delicious Variations
If you’re looking for simple, delicious, no-fuss dish that can be served in many different ways then you’ve got to try this green beans and potato salad!
Print Pin Rate / Comment
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Salad, Side Dish
Cuisine: Italian
Servings: 4
Ingredients
- 1 lb green beans , approx 450 g
- 4 small size red or gold potatoes , approx 12-15 oz
- 3 tablespoon Extra virgin olive oil
- 1 tablespoon White wine vinegar
- Fresh parsley , finely chopped
- 1 garlic clove , chopped (optional)
- Salt to taste
- Pepper to taste
Instructions
Wash and peel potatoes. If using medium size potatoes cut them in half. If using large size potato cut it in quarters. Although I still recommend using small size potatoes.
In a large pot with cold salted water add potatoes and bring them to boil. Cook for 5-10 minutes.
In the meantime,
Wash and trim green beans.
To make the process easier and faster work green beans in batches.
Line up each batch on one side and trim off the ends with a sharp knife.
Flip the beans around, line up the tips again, and trim off the other side.
At this point you can cut trimmed beans in smaller size or leave as is.
Repeat the process with remaining green beans.Once potatoes have been boiling for a few minutes, add green beans.
Cook everything together for another 5-15 minutes. Check occasionally on both veggies (see Note 1).
Once both are cooked, remove potatoes and quickly pass green beans under cold water to prevent discoloration (optional).
Cut up potatoes into chunks.
In a small bowl mix together extra virgin olive oil and white wine vinegar.
In a large bowl add potatoes and green beans, add dressing, fresh parsley and give a gentle stir.
Top with freshly ground pepper to taste.
Since potatoes and green beans were boiled in salted water you might not need extra salt.
Notes
NOTE 1: Green beans usually cook in under 10 minutes, so you should be able to drain both at the same time. But it depends on the quality of green beans. If potatoes are cooked earlier than green beans you can easily remove them with a skimmer or a fork and let green beans continue to cook.
Liked this recipe?Follow @italianrecipeb for more!
Buon Appetito!
More Contorni - Italian Side Dishes
- Crispy Oven-Fried Veggies
- Potato and Artichoke Gratin
Reader Interactions
Comments
Anonymous
I did not grow up with this dish but when I tasted it over a friend's house, I absolutely loved it. Thank you for the recipe.
Reply
Regina
I had this all the time growing up and still make it for my kids. We always served it warm and sometimes added already cooked meatballs with an 8 oz. can of tomato sauce. Great meal for a cold day!
Reply
Italian Recipe Book
Hi Regina! Apologies for my late reply. That's so wonderful that this Green Beans and Potatoes recipe brings up such nice memories. Meatball is always a good idea 🙂
Reply
Anonymous
Does anyone remember our Grandparents putting thinly sliced spearmint into the blend? I love this contribution as it is so light and refreshing.
Reply
Kathy Mazur
I'm wondering if you have a recipe for green beans, potatoes and milk? years ago my husband's Italian Aunt made this up as a soup and it was so good, but I never asked how she made it. To this day, I have never found these ingredients prepared as a soup. Can you help?
Reply
Italian Recipe Book
Hi Kathy, I'll be happy to help if I can.
So it was a cream soup made with green beans and potatoes as I understand? Are you sure there was milk as an ingredient?Reply
Lorraine
@Kathy Mazur, please excuse this late response but I just clicked on this recipe. My Mom made the beans/potatoes soup. I never knew if it was from her Italian heritage or my father’s Slovak. You’ve solved a lifelong puzzle for me!
Cook the potatoes & beans as directed here but cut them soup-sized & use the amount of water that you’d use for a soup. When they’re done throw a big hunk of butter in there & sour cream. I use a stick & a pint. Hope this helps.Reply
Frank Roti do
My mother ,sisters aunts all made this and I make it for friends a lot who have never experienced home Italian different recipe s , I add sliced black olives for colour and halved cherry tomatoes
Reply
Italian Recipe Book
Hi Frank! Delicious and healthy food is never complicated 🙂 I love your olive and tomato twist too!
Reply
Anonymous
Great recipe. I also remember this from childhood! Thank you for sharing.
Reply
Italian Recipe Book
Italian food is all about memories and traditions! Thank YOU for stopping by 🙂
Reply
Karly
I remember eating this growing up! So delicious!
Reply
Italian Recipe Book
Thanks Karly! It is one of those timeless recipes for the whole family
Reply
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