Fresh, colorful, and completely irresistible, the Potato and Green Bean Skillet Recipe is a celebration of simple ingredients coming together in the most delicious way. Imagine fork-tender baby potatoes mingling with crisp-tender green beans, all tangled up with sweet sautéed onions, fragrant herbs, and a zippy hit of lemon juice. Every bite delivers cozy comfort with a bright, healthy twist, making it a perfect side or even a light vegetarian main. If you’re looking for a weeknight dish that’s fuss-free yet endlessly satisfying, this one’s soon to be on repeat!
Ingredients You’ll Need
The beauty of this dish is in its simplicity — each ingredient pulls its weight and helps build layers of flavor, color, and texture. Here’s what you’ll need for the Potato and Green Bean Skillet Recipe, along with what makes each one special.
- Baby potatoes: Halved for quicker cooking and maximum creamy texture — their buttery bite is what makes this skillet so hearty.
- Olive oil: The foundation for all the sautéed goodness, adding depth and richness to every element.
- Yellow onion: Sliced thin and cooked until golden to lend a gentle sweetness and bring everything together.
- Garlic: Minced fresh for an aromatic punch — sauté just briefly for best flavor!
- Smoked paprika: Adds a warm, subtle smokiness that turns plain veggies into crave-worthy bites.
- Red pepper flakes (optional): Sprinkle in for a gentle kick of heat if you’re feeling adventurous.
- Dried thyme: Earthy and fragrant, it perfectly ties the potatoes and beans together.
- Salt and black pepper: The dynamic duo for bringing all the tastes forward — season to your preference.
- Green beans: Crisp, vibrant, and trimmed for bite-sized freshness, they provide the perfect contrast to the potatoes.
- Lemon juice: A squeeze at the end brightens the whole skillet and keeps the flavors lively.
- Chopped fresh parsley: Don’t skip this finishing touch — it adds freshness and a pop of green to the final plate.
How to Make Potato and Green Bean Skillet Recipe
Step 1: Boil the Potatoes and Green Beans
First, bring a generous pot of salted water to a lively boil. Drop in the halved baby potatoes and let them cook until they’re just fork-tender — about 8 to 10 minutes. In the last 3 minutes, toss in the halved green beans right alongside them. This keeps the beans gorgeously green and just the right amount of crisp. Once both are ready, drain them well and set aside — you’re already halfway to flavor-town!
Step 2: Sauté the Onion
Now, in your favorite large skillet, heat the olive oil over medium heat. Add the sliced onions and cook them gently, stirring occasionally, for about 4 to 5 minutes. You’re looking for soft, translucent, slightly golden onions that bring a touch of natural sweetness to the mix.
Step 3: Build the Flavor Base
Time to add the aromatic dream team! Stir in the minced garlic, smoked paprika, red pepper flakes if you like a little heat, and dried thyme. Let everything sizzle for about a minute — just until fragrant. Don’t rush this step; it’s the key to infusing the oil with flavor.
Step 4: Combine, Crisp, and Finish
Add your perfectly cooked and drained potatoes and green beans right into the skillet. Toss everything to coat those veggies in your seasoned oil. Let them cook, undisturbed, for 3 to 4 minutes to get some tempting golden color on the potatoes. Give everything a gentle stir and continue cooking for another 2 to 3 minutes until they’re heated through and a bit more golden. Finally, drizzle with lemon juice, season to taste with salt and black pepper, and rain down that fresh parsley for a burst of color and freshness.
How to Serve Potato and Green Bean Skillet Recipe
Garnishes
Finish this dish with a generous sprinkle of chopped fresh parsley for brightness and a beautiful pop of green. A little extra cracked black pepper on top never hurts, and if you love a citrusy note, a final squeeze of lemon juice makes every forkful sing!
Side Dishes
The Potato and Green Bean Skillet Recipe pairs effortlessly with grilled meats like chicken or steak, but it also holds its own next to a juicy veggie burger, slices of roasted tofu, or even a simple fried egg. It absolutely shines at picnic tables and potlucks, too!
Creative Ways to Present
Try scooping the skillet onto a wooden platter and letting everyone serve themselves family-style, or serve individual portions in wide, shallow bowls for a modern vibe. For a brunch twist, top each portion with a poached or soft-boiled egg. This recipe loves a crowd so don’t be shy with seconds!
Make Ahead and Storage
Storing Leftovers
Leftover Potato and Green Bean Skillet Recipe keeps beautifully in the refrigerator, sealed in an airtight container for up to 3 days. The flavors settle in even more overnight, making tomorrow’s lunch just as enticing as tonight’s dinner.
Freezing
While potatoes and green beans are best fresh, you can freeze leftovers if needed. Let them cool completely, then pack into freezer-safe containers. They can stay frozen for about a month, though some texture may change — but nothing a good sauté can’t fix!
Reheating
For best results, reheat the Potato and Green Bean Skillet Recipe in a skillet over medium heat with a splash of olive oil to refresh the flavors and bring back some crispy edges. The microwave works in a pinch, but you’ll love the skillet method for those revived textures!
FAQs
What kind of potatoes work best for this recipe?
Baby potatoes are ideal because of their size and creamy texture, but fingerlings or small Yukon Golds will also work beautifully as long as you cut them into bite-sized pieces.
Can I use frozen green beans instead of fresh?
Yes! While fresh beans offer the best texture and snap, frozen green beans work in a pinch — just add them in the final moments of boiling, as they cook quickly.
Is the Potato and Green Bean Skillet Recipe vegan?
Absolutely, as long as you stick with olive oil. If you want a richer version, you can substitute butter, but keep it vegan by sticking to plant-based options.
Can I add other vegetables to this skillet?
Definitely. Try bell peppers, zucchini, or halved cherry tomatoes for even more color and variety. The base recipe is wonderfully flexible for whatever’s in your fridge.
How can I make this dish spicier?
Simply increase the amount of red pepper flakes or finish the dish with a dashing of your favorite hot sauce right before serving. The heat pairs nicely with the brightness of the lemon and herbs.
Final Thoughts
If you’re ready for a dish that’s as easy to love as it is to make, give the Potato and Green Bean Skillet Recipe a try. With its fresh flavors, hearty texture, and inviting colors, this skillet classic is bound to win hearts at your table — and maybe become your new go-to for busy nights and special gatherings alike!
Print
Potato and Green Bean Skillet Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Potato and Green Bean Skillet recipe is a flavorful and easy-to-make side dish that combines tender baby potatoes and crisp green beans with aromatic spices for a satisfying dish. Perfect for a quick weeknight meal or to accompany your favorite grilled meats.
Ingredients
Baby Potatoes:
- 1 lb baby potatoes, halved
Other Ingredients:
- 2 tablespoons olive oil
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 8 oz green beans, trimmed and halved
- 1 tablespoon lemon juice
- Chopped fresh parsley for garnish
Instructions
- Cook Potatoes and Green Beans: Boil halved baby potatoes in salted water for 8–10 minutes until fork-tender. Add green beans in the last 3 minutes. Drain and set aside.
- Sauté Onion and Spices: In a skillet, cook sliced onion until soft. Add garlic, paprika, red pepper flakes, and thyme; cook until fragrant.
- Combine and Cook: Add drained potatoes and green beans to skillet. Cook undisturbed for 3–4 minutes, then stir and cook for an additional 2–3 minutes. Season with lemon juice, salt, and pepper.
- Serve: Garnish with parsley before serving.
Notes
- This dish pairs well with grilled meats or as a light vegetarian main.
- For a richer flavor, you can sauté in butter instead of olive oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
