At a Glance
- Prep Method: null
- Yield: 4
- Prep Time:
- Ready Time:
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Recipe By: United States Potato Board
Ingredients
- 1 pound red potatoes
- 1/4 cup olive oil
- 1 tablespoon chopped garlic
- 1 1/2 tablespoons finely chopped rosemary
- 1 teaspoon grated lemon zest
- 1/4 teaspoon red chili flakes
- 1 pound green beans, trimmed and blanched
- 2 teaspoons lemon juice
- Salt
Preparation
Simmer potatoes until tender, drain and cool. Quarter potatoes lengthwise. Set aside.
In large sauté pan, heat oil; add garlic and sizzle for 30 seconds. Add rosemary, lemon zest and chili flakes; sizzle until fragrant. Add potatoes and beans; sauté until vegetables are hot and coated with seasonings. Sprinkle with lemon juice; season with salt. Serve warm.
For a complete meal: Add 3/4 lb. diced, pre-cooked chicken breast, or peeled and deveined shrimp*, to skillet along with potatoes and beans. (*Cook until shrimp is fully pink.)
Calories: 162 Fat: 10g Sodium: 52mg Vitamin C: 24% Fiber: 4g Protein: 3g Potassium: 439mg
