Italian Green Beans and Potatoes
Italian Green Beans and Potatoes are the perfect side dish to grilled meats, but also great with just some crusty bread as a main meal.
This green bean and potato side dish is a favorite in my home. It’s great any time of year but I love it the most in the summer. It’s a perfect side with steak, ribs, and chicken, especially if the meats are grilled. Another way to eat it as a main course with just some crusty bread.Â
Why You'll Love This Recipe
- It’s a healthy meal
- You can have it as a main course or as a side dish
- Easy to make
- It’s gluten-free
Ingredients
Green Beans – Fresh green beans are the best but you can also use frozen. Trader Joe’s french green beans work well in this recipe. Make sure you trim the ends of the beans.
Potatoes – Yellow potatoes are great in this recipe, you will need to peel and cut them into chunks
Garlic – One small clove
Olive Oil – Use your favorite good quality olive oil
Red Wine Vinegar
Salt – Regular table salt is fine here
Black Pepper
Instructions
- Fill a large pot with water and set it to boil.
- Trim the ends off the green beans and once the water boils add them to the pot and cook until fork tender 15-20 minutes.
- While the green beans are cooking peel and cut the potatoes into chunks.
- Â Remove the green beans to a medium size bowl.
- Add a small handful of salt to the water you just cooked the green beans in and then add the potatoes and a cook until fork tender.
- Add a small clove of garlic to the boiling water (it doesn’t have to be peeled) and cook until soft and tender approximately 10 minutes. Once the garlic is soft remove from the water, peel, and add it to a small bowl.
- When the potatoes are fully cooked drain and add them to the bowl with the green beans.
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Make the dressing
- To the bowl with the garlic add in the olive oil and mash the garlic so the oil gets infused with the flavor.
- Add in the red wine vinegar, salt and pepper.
- Pour the dressing over the warm green beans and potatoes and mix.
- Taste and adjust adding more vinegar, salt, or olive oil as needed.
- Serve warm or room temperature with crusty bread.
Storage
Store covered in the refrigerator for up to one day. Warm gently in the microwave.
Italian Green Beans and Potatoes
Green Beans and Potatoes combined with garlic, red wine vinegar and olive oil to make the perfect side dish.
Yield: 3
Calories: 486kcal
Materials
- 1 Lb Green Beans, French Green Beans, ends trimmed Can use frozen
- 1 Lb Yellow Potatoes, peeled and cut into chunks Approx 3 medium size
- 1 Small clove garlic
- 1/2 Cup Extra Virgin Olive Oil
- 3 Tbsp Red Wine Vinegar
- Salt & Pepper
Instructions
- Fill a large pot with water and set it to boil.
- Wash and trim off green bean ends if needed. Set aside until water boils. Once water boils, place green beans into the pot and cook until tender about 15-20 min.
- Once green beans are cooked, pull them out of the water and place them into a large bowl.
- Wash, peel, and cut potatoes into chunks. Place in the same pot of water you used to cook the green beans. Add a small handful of salt. Place pot onto stove top and bring to a boil. Cook until potatoes are fork tender about 20 min.
- Once the potatoes are boiling add the clove of garlic to the water, you can peel it or leave it as is and peel it when it comes out. Or if you don't want to cook the garlic you can mince it and set it aside until ready to assemble.
- Cook garlic approximately 10 min or until soft, then remove from water, peel and set aside in a small bowl to make the dressing.
- When potatoes are fully cooked drain then add to the bowl with the green beans.
Make The Dressing
- Using the small bowl that you placed the garlic in, mash the garlic, then add the olive oil and mix to infuse the oil with the garlic. Then add the red wine vinegar, salt and pepper. Mix together, then pour over the green beans and potatoes. Mix well, taste and adjust seasoning as needed.
- Serve warm or at room temperature.
Notes
I like to make this in two pots because it goes quicker, however, you can boil the green beans then when they are cooked you can use the same water to boil your potatoes. Just make sure you boil the green beans first because the potato water becomes to starchy.
You do not have to cook the garlic, if you prefer a stronger garlic flavor you can just use plain minced garlic. If you don't have any fresh garlic, garlic powder will work in a pinch.
The dressing is a guide, taste and adjust as needed with more vinegar, salt, etc.
Leftovers can be refrigerated for up to 2 days.
Nutrition
Serving: 1g | Calories: 486kcal | Carbohydrates: 37g | Protein: 6g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Sodium: 20mg | Potassium: 966mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1046IU | Vitamin C: 49mg | Calcium: 77mg | Iron: 3mg
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Have been looking for the true Italian potato and green bean recipe that I had while in Italy near Lake Como or Genoa. I hope this is it.
I hope so too. If not, I hope you still enjoy this recipe.
My italian mom made this often many years ago. Was recently reminiscing with my sister about this dish and wondered if it was a ‘thing’ as my mom did not own a cookbook of any kind just made delicious food from whatever she remembered as a child. Will be sending this to my sister. Thanks for the post.
I hope you love it, I also grew up without a cookbook this is how my Italian mom makes it.