Spanish Green Beans and Potatoes | One of Spain’s most Iconic Dishes

These Spanish green beans and potatoes, known as judías verdes con patatas, are one of Spain’s most iconic home-cooked dishes. We’re talking simple everyday ingredients, a ton of great flavors, and all done in about 30 minutes. Serve them as a tapas appetizer or even as a side dish. Either way, they promise to fill you with so much goodness.

To make this recipe, I used Yukon Gold potatoes. But you can use any type of potatoes. Just make sure to use potatoes that are a bit more waxy than starchy, as they hold their shape better when being boiled. As for the green beans, I used standard round green beans, but you can also use the flat ones if you like.

What flavors this dish is the extra virgin olive oil, garlic, dried parsley, and sweet smoked Spanish paprika. You can also add in a dash of crushed red pepper for a spicy kick. Either way, make sure to use the good stuff here. As it makes all the difference.

TIPS & TRICKS to Make this Recipe: You can serve this dish warm or at room temperature. It will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make Spanish Green Beans and Potatoes

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Spanish Green Beans and Potatoes | Judias Verdes con Patatas

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 265 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 medium yukon gold potatoes (peeled) 1.5 lbs. / 700 grams
• 1 lbs. green beans 450 grams
• 3 tbsp extra virgin olive oil 45 ml
• 4 cloves garlic (roughly chopped)
• 1 tbsp white wine vinegar 15 ml
• 1 tsp dried parsley 1 gram
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• sea salt & black pepper

Instructions

1. Cut the potatoes into bite-sized pieces that are 2 cm (3/4 inch) thick, then add them into a stockpot, all in a flat layer, and fill with water to about 5 cm (2 inches) above the potatoes, then season generously with salt, and heat with a high heat

2. In the meantime, add the green beans into a colander and rinse them under water, then trim off the ends and cut each one in half

3. About 15 minutes after turning on the heat on the potatoes and they are almost cooked through, add in the green beans, gently mix together, then place a lid on the stockpot and lower to a low-medium heat, simmer for 5 more minutes or until the potatoes are just cooked through and the green beans are slightly tender, then drain into a colander

4. Heat a large fry pan with a medium heat and add in the olive oil

5. After a couple of minutes, add in the chopped garlic and mix continuously, after 30 seconds, add in the vinegar, dried parsley, and paprika, mix together, then add in the potatoes and green beans and season with salt & pepper, gently mix together until well mixed, then remove from the heat

6. Transfer into a large serving dish, serve warm or at room temperature, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Spanish Green Beans and Potatoes | Judias Verdes con Patatas

Amount Per Serving

Calories 265 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Sodium 268mg12%

Potassium 975mg28%

Carbohydrates 39g13%

Fiber 7g29%

Sugar 5g6%

Protein 6g12%

Vitamin A 910IU18%

Vitamin C 48mg58%

Calcium 69mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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