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Braised Potatoes and Green Beans with Olive Oil and Toasted Garlic
Hearty with chunks of potatoes and tender green beans, this is a comforting, stew-like dish. Sliced garlic cloves become deliciously crisp garlic chips that are sprinkled on as a garnish, and the heady garlic-infused oil that remains is stirred into the vegetables at the very end along with a couple tablespoons of woodsy sherry vinegar, suffusing the vegetables with rich flavor. This is hearty enough to be a vegetarian main but light enough to be a side to roasted or seared meat, chicken or fish.
4 to 6
Servings
Tip
Don’t use waxy potatoes, such as red or white varieties, as they lack the starch to lightly thicken the cooking liquid. Also, don’t worry if the potatoes begin to break apart as they simmer; you’ll be mashing some of the pieces anyway.
30 minutes
Ingredients
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1
pound Yukon Gold potatoes, unpeeled, cut into 1-inch chunks
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2
bay leaves
Directions
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01In a large saucepan, combine the potatoes, bay, 1 teaspoon salt and 3 cups water. Bring to a simmer over medium-high, then reduce to medium and simmer, stirring occasionally, for 10 minutes. Add the beans and cook, stirring occasionally, until a skewer inserted into the potatoes meets no resistance and the pieces just begin to fall apart, another 10 to 12 minutes.
