Spanish Green Beans and Potatoes | Judias Verdes con Patatas
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
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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
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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
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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
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Heat a large fry pan with a medium heat and add in the olive oil
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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
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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