Herbed Potatoes with Green Beans

You say beef, I say green beans.  It just happens.  I don't know why.  

And a recipe that marries green beans with herbed potatoes in a skillet dressed in olive oil?  

Be still my heart...

What's In It:

2 med. Yukon Gold potatoes, cut into 1/4" slices

6 tbs. olive oil

3 tbs. red wine vinegar

1 tbs. Dijon mustard

1/2 lb. green beans, stemmed and popped (Or, for those of you who do not inhabit the Southern United States ...trimmed and cut into 2-inch pieces)

1 shallot, minced

2 tbs. fresh parsley, minced

2 tbs. fresh dill, minced

Salt and pepper to taste

How To Make It:

In large bowl, toss potatoes with 1 tbs. olive oil.  Wrap tightly with plastic wrap and microwave 4 to 7 minutes, until potatoes are translucent.  (Shake bowl every 2 to 3 minutes to redistribute.)  Drain well.

Combine vinegar and mustard in medium bowl.  Add 5 tbs. olive oil and mix well. Set aside.  

In large skillet, cook potatoes and green beans over medium heat 5 minutes, or until brown and tender. Remove from heat.

Stir in vinegar/mustard mixture, shallots, parsley, and dill. Salt and pepper, to taste.

Serve immediately.

Adapted from a recipe found in "Cook's Country"

Dilled Potato Wedges

This is not a low fat recipe.  This is not a low carb recipe.  This is a potato recipe.  I eat potatoes less than once a month, but when I do I make it count.
These potatoes are seasoned perfectly, making each mouthful an indulgence.
Proceed with caution...

What's In It:


8 red potatoes, scrubbed
2 cloves garlic, minced
1 stick (1/2 c.) butter (Margarine is NEVER better.  Read the label and remember, if you can't pronounce it, you probably shouldn't eat it.)
1/2 teaspoon sea salt, ground
1/2 tsp. fresh ground black pepper
1/2 tsp. celery salt
2 tsp. dried dill, crushed

How To Make It:


Boil potatoes, in skins, until tender but not mushy.  Drain and cut into quarters.
In large skillet (iron if you've got it!) melt butter.  Add garlic, and saute for several seconds before adding potatoes and all other seasonings.
Panfry until lightly browned.
Serve immediately.

© Copyright 2009-2011 Stacye Carroll All Rights Reserved