Nov 7, 2011
Tender-crisp green beans and baby red potatoes are lightly sautéed with tomatoes and garlic in this easy-to-prepare side dish.
12 baby red potatoes
4 cups green beans
2 tbsp. extra virgin olive oil
1 tbsp. butter
1 clove garlic, minced
Salt and freshly ground pepper, to taste
1 tbsp. herbes de Provence
About 1 cup cherry tomatoes, cut in half
To make these red potatoes more visually appealing on the plate: peel a strip of skin around the middle section of each potato.
Add potatoes to a large pot of cold salted water. Bring to a boil. Reduce heat to gentle boil. When potatoes are just shy of fork tender, add green beans. Let beans blanch on top of the potatoes until tender crisp, about 3 to 4 minutes.
Transfer potatoes and green beans to a bowl of ice water to stop the cooking process. Drain well, pat dry and set aside. (To make for easy entertaining, you can do up to this step, a day in advance.)
Heat a large fry pan over medium high heat with olive oil and butter. When oil is hot, add garlic. Sauté garlic until softened, about 1 minute. Add potatoes, green beans, salt and pepper and herbes de Provence. Sauté vegetables until heated through, about 4 to 5 minutes. Add tomatoes. Continue to cook until tomatoes start to soften and skins begin to wrinkle, about 3 to 5 more minutes. Serve.
Yield: 4 servings.