Name: Pan Fried Potatoes and Green Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound baby potatoes, halved; 2 tablespoons olive oil; 1 small onion, diced; 2 cloves garlic, minced; 8 ounces fresh green beans, trimmed and cut in half; 1/2 teaspoon smoked paprika; Salt and pepper to taste; 2 tablespoons butter; Fresh parsley, chopped, for garnish

A rustic and hearty side dish featuring crispy golden potatoes and tender green beans sautéed with onions, garlic, and savory seasoning for a comforting classic.

Why You’ll Love This Recipe

This Pan Fried Potatoes and Green Beans recipe combines the comforting crispiness of golden potatoes with the fresh snap of green beans. It’s a versatile side dish that pairs beautifully with almost any main course, from roasted chicken to grilled steak. The dish comes together in just 30 minutes, making it perfect for weeknight dinners. The combination of buttery potatoes and vibrant green beans creates a balanced dish that’s both satisfying and nutritious. Best of all, it uses simple ingredients that you likely already have in your kitchen!

Pan Fried Potatoes and Green Beans

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Baby potatoes are the star of this dish, offering a creamy interior and crispy exterior when fried. Their thin skins don’t need peeling, saving you preparation time, and they hold their shape well during cooking.

Olive oil is used for the initial sautéing, providing a healthy fat that stands up well to the higher heat needed to achieve that perfect potato crust.

Onions create a flavorful foundation for the dish, sweetening as they cook and providing an aromatic base that complements both the potatoes and green beans.

Garlic adds that distinctive pungent flavor that enhances everything it touches. It’s added after the onions to prevent burning, which would create bitterness.

Fresh green beans bring color, texture, and nutrition to the dish. Their slight crunch provides a satisfying contrast to the soft potatoes.

Smoked paprika adds a subtle smokiness and beautiful color to the dish. It’s a game-changer that elevates the flavor profile beyond basic pan-fried vegetables.

Salt and pepper are essential for bringing out the natural flavors of the vegetables. Be generous but taste as you go.

Butter is added toward the end of cooking, creating a rich finish that coats the vegetables with a silky sheen and incomparable flavor.

Fresh parsley provides a bright, herbaceous finish that cuts through the richness and adds visual appeal to the final dish.

Directions

Bring a medium pot of salted water to a boil. Add the halved baby potatoes and cook for about 8 minutes until just fork-tender. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat.
Add the diced onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the blanched potatoes to the skillet, cut side down, and cook for 4-5 minutes without stirring to develop a golden, crispy crust.
Flip the potatoes and add the green beans to the skillet. Season with smoked paprika, salt, and pepper.
Cook for another 5-6 minutes, stirring occasionally, until the green beans are tender-crisp and the potatoes are evenly browned.
Stir in the butter until melted and everything is well coated.
Garnish with fresh chopped parsley and serve warm.

Servings and Timing

This recipe makes 4 servings, with each serving containing approximately 210 calories. It takes just 10 minutes to prep and 20 minutes to cook, for a total time of 30 minutes. This makes it an ideal side dish for busy weeknight dinners or casual weekend meals.

Variations

Mediterranean Style: Add halved cherry tomatoes, Kalamata olives, and crumbled feta cheese during the last few minutes of cooking.

Herb-Infused: Mix in fresh herbs like rosemary, thyme, or dill along with the parsley for a more aromatic dish.

Spicy Kick: Incorporate red pepper flakes or a diced jalapeño with the garlic for heat lovers.

Lemon Brightness: Finish with a squeeze of fresh lemon juice and some zest to brighten all the flavors.

Vegetable Medley: Add other quick-cooking vegetables like bell peppers, zucchini, or yellow squash along with the green beans.

Storage/Reheating

This dish is best enjoyed fresh from the skillet when the potatoes are at their crispiest. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, warm in a skillet over medium heat for 5-7 minutes until heated through. This method helps restore some of the crispiness lost during storage. Avoid microwaving if possible, as it can make the potatoes soggy and the green beans too soft.

For meal prep, you can parboil the potatoes and trim the green beans up to 2 days in advance. Store them separately in the refrigerator until you’re ready to complete the recipe.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, you can use regular potatoes cut into 1-inch chunks. Red or Yukon Gold varieties work best as they hold their shape well during cooking and have a buttery texture.

How do I know when the potatoes are perfectly cooked?

The potatoes should be fork-tender after boiling but still firm enough to hold their shape. When pan-frying, they’re done when the outsides are golden brown and crispy while the insides remain creamy.

Can I make this recipe with frozen green beans?

Yes, though the texture won’t be quite the same. Thaw and pat dry frozen green beans before adding them to the skillet, and reduce their cooking time by a couple of minutes as they’re partially cooked already.

Why do you parboil the potatoes first instead of just frying them?

Parboiling ensures the potatoes cook evenly throughout. Trying to cook raw potatoes entirely in the skillet would likely result in potatoes that are burnt on the outside but undercooked inside.

Is this dish vegan?

The recipe as written is vegetarian but not vegan due to the butter. For a vegan version, simply substitute the butter with additional olive oil or a plant-based butter alternative.

What main dishes pair well with these pan-fried potatoes and green beans?

This versatile side pairs beautifully with roasted chicken, grilled steak, baked fish. It also works well alongside vegetarian mains like a hearty bean stew or mushroom risotto.

Can I add cheese to this dish?

Absolutely! Sprinkle grated Parmesan, crumbled feta, or shredded cheddar over the hot dish just before serving. The residual heat will melt the cheese perfectly.

How can I make this dish ahead for a dinner party?

Complete the recipe up to the point of adding the butter. Refrigerate, then reheat in a skillet and add the butter and parsley just before serving. This preserves the best texture and flavor.

What’s the best skillet to use for this recipe?

A cast-iron skillet is ideal as it retains heat well and creates the best crust on the potatoes. However, any heavy-bottomed skillet or frying pan will work effectively.

Can I add meat to make this a complete meal?

Yes! This dish can easily become a one-pan meal with the addition of sliced sausage or shredded rotisserie chicken added after the onions have softened.

Conclusion

This Pan Fried Potatoes and Green Beans recipe offers the perfect balance of comfort and nutrition in a simple yet satisfying side dish. The golden, crispy potatoes paired with vibrant green beans create a dish that’s greater than the sum of its parts. What makes this recipe special is its versatility – it complements almost any main course and can be adapted to suit various flavor preferences and dietary needs.

The technique of parboiling the potatoes before pan-frying ensures perfect texture every time, while the addition of smoked paprika adds unexpected depth. Whether you’re preparing a quick weeknight dinner or planning a special meal, this dish delivers homestyle comfort with minimal effort. Make it as written or experiment with the suggested variations to make it your own family favorite.