Italian Green Beans And Potatoes Recipes

GREEN BEANS AND POTATOES - CLASSIC RECIPE & 5 DELICIOUS VARIATIONS

Steps:

• 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.

ITALIAN GREEN BEANS AND POTATOES

Steps:

• Cook potatoes and garlic in a large pot of boiling salted water (3 tablespoons salt for 6 quarts water), uncovered, until tender, 12 to 15 minutes. Transfer to a large bowl with a slotted spoon and coarsely mash with oil and 1/4 teaspoon salt. Keep warm, covered.
• Cook green beans in boiling water, uncovered, until tender, 6 to 10 minutes (beans may not be bright green). Drain, then stir into mashed potatoes in bowl. Drizzle with oil.

ITALIAN GREEN BEAN POTATO SALAD

Steps:

• Clean the potatoes of any visible dirt and place the skin-on potatoes into a 4-5-quart pot and fill with water. Bring to a boil and boil on a medium heat until the potatoes are fork tender. Depending on the size, between 20 and 30 minutes. Do not discard the potato water.
• As the smaller potatoes are done, remove with a spider or strainer to your cutting board and once cool enough to handle, peel the skin off with the blade of a small paring knife. Hold the potato from sliding with a kitchen towel as you peel.
• As each potato is peeled, slice into thick slices and place in a large mixing bowl and drizzle on a little of the olive oil. Keep removing, peeling, slicing and oiling until all of the potatoes are done. Use ¼ cup of the oil in this step. Set aside.
• The potato water will be used in a future step, do not discard.
• In a small bowl, mix the lemon zest, lemon juice, onion, garlic, parsley, mustard, one teaspoon of the salt, pepper and two tablespoons of the oil, then add to the potatoes and toss. Set aside.
• Heat the potato water back to boiling and add the second teaspoon of salt as well as the teaspoon of baking soda. The soda will keep the beans green in color.
• Add the green beans and cook just until tender, but still with a little crunch. Timing will vary depending on the type and size.
• Have a bowl of ice water waiting and when the beans are cooked, drain them into a colander then plunge into the ice water to stop the cooking. Drain and pat dry on paper towels.
• Add the blanched cooled green beans, the cut cherry tomatoes and the torn mint and toss. Taste, add more salt and pepper as needed and toss again.
• Pour into a serving bowl and drizzle on the remaining two tablespoons of olive oil and serve.

ITALIAN GREEN BEANS AND POTATOES

Steps:

• Prep all vegetables according to specifications above.
• Bring a large pot of water to a boil.⁠ Once the water comes to a boil, add salt, then the beans. (See NOTE below.)
• Boil the beans for about 5 minutes or until they are soft. Remove & set aside, keeping the water for boiling the potatoes.
• Bring the pot of water back up to a boil, covering the pot if necessary. Then, add the potatoes to the boiling water and cook for about 10 minutes or until the potatoes are soft. Remove & set aside.⁠ Reserve 1-2 cups of the starchy potato water before discarding the rest of the water.
• While the vegetables are boiling, heat the oil in a large sauté pan on medium-high heat. Once the oil is hot, add the onions and sauté until they begin to lightly caramelize (about 10 minutes), stirring occasionally. Add the garlic and crushed red pepper and continue to sauté another 2 minutes.⁠
• Add the cooked beans and potatoes to the onions and mix well. Continue to cook the mixture until the beans are very soft, adding a bit of the starchy potato water if more moisture is needed and partially covering the pan.
• Once the beans are cooked to your desired doneness, season the dish with salt and pepper, then finish with a drizzle of extra-virgin olive oil.
• Serve warm or at room temperature. Buon Appetito!