Starvacious

This is my go-to recipe for green beans. I love green beans, but not everybody in my household does. This recipe works for everybody in my house. Also, it’s REALLY tasty. This recipe has a solid spot in the rotation during peak green bean season, and with frozen green beans, can bring a bit of zip to stave off early spring boredom before local veggies start coming in.

The quantities in this recipe sound very precise, but it’s pretty flexible. It’s really “as many potatoes as will fill a 12-inch skillet and a good size bag of green beans.” Potato recipe based on a skillet-roasted potatoes recipe from Cook’s Illustrated (June 2005). The rest of the recipe from the weekly newsletter from Spring Hill Community Farm.

• 1.5 lb small or medium red bliss or yukon gold potatoes (this is good with every little potato I’ve tried)
• 2 tb olive oil plus enough olive oil to equal the amount of juice you get from the lemon
• 3/4 lb green beans
• 1/3 c chopped fresh basil
• juice of 1 lemon
• Salt and pepper
• 1/4 lb crumbled feta

1. Heat first 2 tb of olive oil in a heavy-bottom 12-inch non-stick skillet over medium-high heat. If you have cast iron, this is an awesome time to use it.
2. While the oil and skillet heat up, cut your potatoes. If using small potatoes (1.5 to 2 in diameter) halve the potatoes. If using medium potatoes (2-3 in diameter), quarter them.
3. Once the oil in the skillet is shimmering, add your potatoes, cut side down, in a single layer – you might want to use tongs.
4. Cook potatoes without stirring until golden brown (5-7 minutes).
5. Turn the pototoes (I suggest using tongs again), either to second cut side down (medium potatoes that you quartered) or skin side down (small potatoes that you cut in half).
6. Cook without stirring until golden brown on second side (probably another 5 to 6 minutes)
7. Stir potatoes, then redistribute in a single layer. Reduce heat to medium low, cover, and cook until potatoes are tender (try one) – this will probably be 6-9 minutes.
8. Once you get your potatoes in the pan, put a pot of salted water to boil over high heat.
9. While the water boils and the potatoes cook, trim the ends off of your green beans and cut into 1-1.5 inch pieces
10. When the water is boiling, add the green beans and add until they are crisp tender or just shy, 4-7 minutes (take them off the heat when they are a little less done than you like; they’ll keep cooking after they’re removed from the heat). Drain.
11. While the green beans are cooking, chop your basil.
12. Juice your lemon. When it’s juiced, whisk the lemon juice together with an equal amount of olive oil. You can also add some lemon zest from your lemon if you’re feeling sassy. I’m becoming a huge fan of zesting, because it is a little bit of effort to add a lot of flavor.
13. Put the potatoes and green beans in a large boil as they finish cooking. When both are done, add your basil, olive oil/lemon juice, and feta. Season with salt and pepper as you like.
14. Oh man, yum.