Boiled Green Beans and Potatoes with Garlic Oil
Tender green beans and potatoes simmered until soft, then finished with fragrant garlic-infused olive oil. A simple, rustic side dish that lets the vegetables shine through their natural flavors. The golden garlic oil adds depth without overwhelming the dish.
Ingredients
- 1 lb green beans, cut into 4-2" pieces, ends removed and washed
- 2 potatoes, cut into bite-size pieces
- 2 cloves garlic, sliced
- 4 tablespoons olive oil
- salt, to taste(optional)
Instructions
- 1
Bring a large pot of salted water to a boil.
- 2
Add green beans and potatoes to boiling water and cook for 25 minutes until tender.
- 3
While vegetables cook, heat olive oil in a frying pan over medium heat.
- 4
Add sliced garlic to the hot oil and cook until golden brown, then remove from heat.
- 5
Drain the cooked green beans and potatoes thoroughly.
- 6
Transfer to a serving plate and pour the garlic oil with all its oil over top.
- 7
Optional: add a splash of vinegar before serving.
Tips
Drain the cooked vegetables very well to prevent excess water from diluting the garlic oil.
Watch the garlic closely while cooking to prevent burning; golden brown is the target.
Good to Know
Refrigerate in an airtight container for up to 3 days. Store the garlic oil separately if making ahead.
Cook vegetables up to 1 day ahead and store separately. Prepare garlic oil the day of serving for best flavor.
Serve warm as a vegetable side dish. Works well alongside grilled meats, roasted fish, or as part of a vegetable plate.
Common Mistakes
Do not skip draining vegetables thoroughly to avoid a watery dish.
Do not let garlic burn; keep heat at medium to avoid bitter taste.