![]() ![]() If there isn’t much resistance and it goes all the way through, the potatoes are ready! To ensure you don’t over boil or under boil your potatoes, check them by poking with a skewer or fork. When you’re ready to enjoy the leftover Green Beans and Potatoes, take them out of the refrigerator a little ahead of time so that they can come down to room temperature. Leftovers of my Green Beans and Potatoes Italian style will keep in an airtight container, in the refrigerator for up to 3 days. If you’ve got a ham hock or leftover ham bone from Christmas, pop it in the boiling water for adding flavor to the boiled vegetables.I love topping this Green Beans and Potatoes recipe with some bacon that I’ve diced into cubes and fried.For added flavor, you could boil the Green Beans and Potatoes in chicken broth instead of just salted water.What’s important is keeping the same amount of acidity in this dressing. If you don’t have lemon juice, just add a little more vinegar to the dressing to balance the flavors or vice versa.Why not try another fresh leafy herb like basil, chives, mint or dill? If you can’t find fresh parsley, I don’t recommend substituting it with dried parsley as the flavor is so different.You could easily substitute the red potatoes for other boiling potatoes like Yukon gold or new potatoes.Potatoes never cook well when added to already boiling water. Hint: always begin boiling potatoes in cold water. Pour over the dressing and carefully combine.Īrrange on a serving platter and serve warm or at room temperature. When the potatoes are tender, cut them into large chunks and add them with the beans to a large bowl.Add the beans and when they come to a boil cook for 3-5 minutes until tender. In another saucepan, bring salted water to a boil. In the meantime, top and tail the beans.Bring to boil over medium heat, uncover and cook until tender. Add the whole potatoes into a medium saucepan and cover with cold water.For the dressing, mix together the olive oil, vinegar, lemon juice, garlic, parsley, salt, and pepper in a jar or small bowl.Black pepper - I recommend freshly ground black pepper in this dish.Salt - Don’t be afraid of salt, it brings out all the delicious flavors in my Green Beans and Potatoes recipe.I find it has the strongest flavor and is easiest to chop. Parsley - Italian flat leaf parsley is the best choice here.Lemon juice - I recommend using lemon juice, in addition to vinegar, because it adds a lovely zesty flavor to my Green Beans and Potatoes Italian style.White wine vinegar - I like using white wine vinegar because it is mild and delicate.Look for plump gloves that are unblemished and juicy. Garlic - Fresh garlic is best in this dish.If you only have regular olive oil, don’t worry, it will do just fine. Extra virgin olive oil is the highest quality olive oil and should be bright and peppery. Olive oil - I recommend using extra virgin olive oil for the dressing of my Green Beans and Potatoes because you really get to taste it.Just make sure you choose red potatoes that are best suited for boiling for this recipe. Red potatoes - I love keeping the skin on the potatoes for extra color and flavor.Look for fresh green beans that are bright in color and with no bruises. ![]() Green beans - sometimes called string beans or snap beans.Leftovers keep well in an airtight container in the fridge.įor complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.All you need are simple pantry ingredients and basic vegetables - nothing fancy here!.This recipe is packed with fresh flavors from the tangy parsley dressing.It is a super easy Italian side dish that is perfect for entertaining.You’ll love this Green Beans and Potatoes recipe because: I’m sure you’ll be making this versatile recipe as much as I do! It is the perfect side dish for the potluck buffet and dinner parties because it is a guaranteed crowd pleaser.īut it’s not just for parties! This dish is also perfect on its own, as a light lunch with crusty bread to soak up the delicious dressing. Just like my Roasted Brussels Sprouts and Carrots or my Crispy Roast Potatoes, I love making this Green Beans and Potatoes recipe over the festive season. This is exactly how my parents prepared boiled potatoes for me as a child and I still find it so delicious! My Green Beans and Potatoes Italian style is dressed with olive oil, vinegar, lemon, mashed garlic and lots of chopped parsley.
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