Potatoes with Green Beans
Quick Recipes Potatoes Side Dishes Vegetable Dishes
Improvisation isn't something I would have said I'm very good at. And waste has always been a small problem I've been trying to solve... I've managed to some extent, but not completely. This period proves, however, that I actually didn't try hard enough. I always liked having perfect conditions, perfect ingredients and the perfect idea before I started cooking. This also caused waste - if the ingredient wasn't quite perfect, it wasn't used... I think you've figured it out, and so have I: "perfection" was the problem. Here I am in imperfect conditions, with ingredients that someone else picks out for me at the store, and yet things are going better than ever. Improvisation is at its peak, and waste has dropped to zero. Couldn't it have worked for the better? Do we only surpass our limitations under extreme conditions?
The recipe started from some leftover boiled potatoes in their skins from yesterday and a bit of frozen green beans at the bottom of a bag. I thought green beans go well with garlic, garlic with anchovies, anchovies with lemon... that's how this combination was born, on the fly.
Ingredients
2 potatoes (larger ones)
2 tablespoons olive oil
salt, black pepper
Pan-Fried Green Beans
150g green beans (frozen)
1 anchovy fillet in oil
2 small garlic cloves
1/4 teaspoon chili flakes
2-3 tablespoons lemon juice
1 tablespoon extra virgin olive oil
salt, black pepper
Servings: 2
How to prepare potatoes with green beans
- Boil the potatoes in their skins or bake them in their skins in the oven. Don't peel them. You can use potatoes prepared a day before.
- Cut them in half and flatten them with the bottom of a glass. They'll crack a bit, that's ok, just don't press until they disintegrate 😊 Sprinkle with salt and grind black pepper. Pour the 2 tablespoons of oil over them.
- Bake the potatoes at 200°C (400°F) until they form a crust on top and brown slightly (takes about 25 minutes, but watch them and take them out when they look good).
- Meanwhile, prepare the green beans. Boil them in salted water until done but still slightly al dente (about 5 minutes). Drain.
- Heat quality olive oil in a pan. Add the crushed garlic, chili and anchovy broken into pieces. Sauté everything briefly until the anchovy dissolves in the oil (about 1 minute).
- Add the green beans, sprinkle with salt and black pepper and sauté everything for another 2-3 minutes, just until the beans absorb the sauce flavors. Remove the pan from heat and add the lemon juice.
- Place the baked potatoes on plates and top with the green beans.
