Simple and elegant, this goes well with just about any main dish. My brother and his wife live in Sequim, Washington and they maintain a large garden that provides the ingredients for this dish. My sister-in-law Elaine makes this for me every time I pay them a visit.
Potatoes with Green Beans and Garlic
- 5 Med White or Red Potatoes
- 1 1/2 lb fresh Green Beans
- 4 Medium Toes Garlic
- 1 Tbsp Extra Virgin Olive Oil to saute garlic
- 1/4 C Extra Virgin Olive Oil
- Kosher Salt
Cut potatoes into 1" to 1 1/2" cubes and boil in lightly salted water until tender (15-20 minutes).
Snip ends off of Green Beans and boil until tender (minimum of 20 minutes but may take longer due to toughness).
While potatoes and beans are boiling, slice the garlic into thin slices.
Saute the garlic in 1 tbsb Olive Oil until soft, but no longer than 5 minutes.
When potatoes and beans are both done and still very hot, drain well and place Potatoes into a large serving bowl.
Place the garlic slices on top of the Potatoes and then add the Green Beans.
Pour on Olive Oil, add salt to taste and toss well.
Serve with a sprinkling of vinegar or a little aioli.