rosemary lemon beans & potatoes

I’ll always remember the first time I made this seemingly unassuming dish. I thought it sounded yummy, but I was not ready at all for how good it really is…and it’s really that good! The key is in the lemon…it brings it all together in a beautiful harmony.

Ingredients:

• 1-1/4 lbs red potatoes, cut into bite-sized pieces

• 1/2 lb green beans 

• 2 Tbsp unsalted butter

• 3 Tbsp olive oil

• zest of half a lemon

• 1 tsp salt

• pepper to taste

In a medium saucepan, cover potatoes with cold water and bring to a boil.

Simmer uncovered for 12 minutes until the potatoes are tender, but still firm. 

Strain and run cold water over the potatoes until they have cooled. Set aside.

Fill a large saucepan with water and bring to a boil. 

Add the salt and blanch green beans for 3 minutes. 

Transfer greens beans to the ice water bath until cool. 

Drain on paper towels and set aside.

Heat a large non-stick skillet over high heat. 

Add butter and olive oil. 

When the butter is melted, add the potatoes and sauté until golden. 

Add lemon zest and sauté for an additional 1 minute until lemon is crispy.

Add the green beans until they are warmed through. 

Add the salt and pepper and remove from heat.

(Serves 4)