Sautéed Potatoes and Green Beans with Rosemary and Lemon
Recipe developed by The Culinary Institute of America as an industry service to the United States Potato Board
Combining potatoes with other vegetables adds perceived value, color, plate coverage and appetite appeal without much added effort. Here's a veggie side that's good enough to stand on its own: potatoes sautéed with tender green beans, rosemary, lemon, and pepper flakes. It's a lively combo that goes with everything from Mediterranean to All-American. For best results, prepare the components ahead of time and sauté to order in batches.
| Ingredients | Measures |
|---|---|
| New potatoes | 4 pounds |
| Olive oil | 1 cup |
| Chopped garlic | ¼ cup |
| Finely chopped rosemary | 6 tablespoons |
| Grated lemon zest | 4 teaspoons |
| Red chili flakes | 1 teaspons |
| Green beans, trimmed and blanched | 4 pounds |
| Lemon juice | 3 tablespoons |
| Salt | As needed |
Method
Simmer potatoes until tender; drain and cool. Quarter potatoes lengthwise. 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.
Yield: 24 servings
Lemon Vinaigrette
To make Lemon Vinaigrette, whisk together 1 cup freshly squeezed lemon juice, 1 cup extra virgin olive oil, 3 tablespoons minced shallots, ½ tablespoon salt and ½ teaspoon black pepper.
Yield: 2 cups
As the demand for lighter, healthier menu options and bold global flavors continues to grow, potatoes provide the perfect canvas for menu innovation.
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