Old fashioned Southern style green beans and potatoes are super easy and full of flavor. When you cook these green beans in chicken broth, add crispy bacon and cover them in melted butter, they taste the best. This is a side dish that everyone will ask you to make again and again.
Southern style green beans and potatoes are super easy and full of flavor. Cooked in chicken broth, topped with crispy bacon, and coated in butter.
Green beans and new potatoes are a classic side dish combo that is simple to make yet bursting with flavor When done right, the green beans become tender and fresh-tasting while the new potatoes soak up the flavors of the dish. Read on to learn everything you need to know about making green beans and new potatoes, from picking the right ingredients to easy cooking methods.
Selecting the Best Ingredients
The key to tasty green beans and potatoes begins with using high-quality ingredients
Choosing the Green Beans
Look for slender, crisp green beans without brown spots or blemishes. Straight, uniform beans will cook more evenly than curved or knobby ones. Both bush and pole beans work well, but pole beans tend to be more tender. Haricots verts are a delicious thin French bean. Choose organic if possible for maximum flavor.
Picking New Potatoes
New potatoes have thin, wispy skins and a waxy, moist interior. Look for small, evenly-sized potatoes, about 1 to 3 inches in diameter. Red potatoes offer great flavor, while Yukon golds have a sweet, buttery taste. New potatoes hold their shape better than russets or other starchy varieties.
Other Ingredients
Onion, garlic, fresh herbs like parsley or thyme, bacon, butter, chicken or vegetable broth, olive oil, salt, and pepper all enhance the flavors of green beans and new potatoes.
Prepping the Ingredients
Proper prep ensures even cooking.
- Wash the green beans and snip or trim the ends. Leave whole or cut into 2-inch pieces.
- Scrub the potatoes clean. To evenly cook, cut larger potatoes in half or quarters. Potatoes can be left whole if very small.
- Mince the garlic, dice the onion, chop herbs, slice the bacon into strips or lardons.
- Pat the potatoes and green beans dry so they brown properly.
Cooking Methods
There are several easy ways to cook green beans and new potatoes to tender perfection.
Sautéing
This quick stove-top method works well for small batches.
- Heat 1-2 Tbsp olive oil in a skillet over medium-high heat.
- Add the potatoes and sauté for 5 minutes until browned.
- Add in green beans and sauté 3-5 more minutes.
- Season with salt, pepper, garlic, and herbs.
Roasting
Roasting concentrates the flavors for delicious results.
- Toss potatoes and green beans in olive oil, salt, and pepper.
- Spread in a single layer on a baking sheet.
- Roast at 400°F for 15-20 minutes, stirring halfway through.
Simmering
Slowly simmering the veggies lets them soak up the cooking liquid.
- In a skillet, cook bacon until crisp.
- Add potatoes, broth, garlic, and seasonings. Simmer 10 minutes.
- Add green beans and simmer uncovered 5-10 more minutes.
Braising
Braising makes super tender green beans and potatoes.
- Brown potatoes in butter or olive oil.
- Add green beans, broth, onions, garlic, and herbs.
- Simmer covered 20-30 minutes until veggies are tender.
Steaming
Steaming quickly preserves the vitamins and flavor.
- In a steamer basket, add green beans and new potatoes.
- Steam covered for 10-15 minutes until desired tenderness.
- Toss with olive oil, herbs, salt, and pepper.
Seasoning Green Beans and New Potatoes
Herbs, spices, bacon, garlic, lemon, and other flavorings pair beautifully with green beans and potatoes.
- Fresh herbs like parsley, basil, dill, chives, thyme, rosemary, tarragon, oregano, or sage.
- Spices like paprika, cumin, red pepper flakes, curry powder, or Old Bay seasoning.
- Minced garlic, lemon zest, or citrus juices.
- Crisp cooked bacon or pancetta.
- Butter, olive oil, or nuts for richness.
- Onions or shallots for savory depth.
- Vinegars like red wine, sherry, or balsamic.
Try mixing and matching complementary flavors like lemon and thyme, or bacon and garlic. Taste while cooking and adjust seasoning as needed. Add fresh herbs right before serving to preserve their color and flavor.
Serving Green Beans and New Potatoes
This versatile veggie combo suits any meal. Enjoy it hot, room temperature, or chilled.
- As a side for grilled or roasted meats, seafood, or poultry.
- Tossed with pasta or served over rice pilaf.
- On a salad with mixed greens, tomatoes, feta and balsamic dressing.
- Topped with a fried egg for breakfast.
- Pureed into a velvety soup.
- Served over toast for bruschetta.
- As part of a vegetable platter with ranch dip.
- Packed into a picnic lunch with other sides.
For special occasions, serve in individual gratin dishes topped with crunchy breadcrumbs or cheese. Garnish with extra herbs or edible flowers.
Storing and Freezing Green Beans and Potatoes
Properly stored, green beans and new potatoes will keep for several days in the fridge.
- Store potatoes and green beans separately as the ethylene gas from green beans can prematurely sprout potatoes.
- Place green beans in a perforated plastic bag in the crisper drawer of the fridge. Use within 3-4 days.
- Store potatoes loose in the fridge in a brown paper bag. Use within 5-7 days.
- Blanch both veggies then freeze in airtight containers up to 8 months.
Common Questions
Should I remove the ends of green beans?
Trimming or snapping off the stem end helps prevent the tough strings from developing as the beans cook. The tip can be left intact if still tender.
When are new potatoes in season?
In most regions, new potatoes are available from late spring through early fall when freshly harvested. Their thin skins don’t store well, so aren’t typically found other times of year.
Can I substitute regular potatoes?
While waxy new potatoes are ideal, larger Yukon golds or red potatoes can be substituted. Cut into 1-inch chunks and reduce cooking time slightly. Starchy russets don’t hold their shape as well when cooked.
Why add acid like lemon or vinegar?
The acid brightens the flavors and helps maintain the green color of the beans. Lemon zest or juice, vinegars, or wine complement the other seasonings.
How can I avoid mushy green beans?
Avoid overcooking the beans. Test doneness early and frequently. Cook just until beans are tender-crisp, not til mushy. Sautéing or steaming takes less time than braising or simmering.
Tips for the Best Green Beans and New Potatoes
- Choose slim, blemish-free green beans and evenly-sized new potatoes.
- Trim or snap ends from beans; cut larger potatoes into similar sizes.
- Don’t overload the pan. Cook beans and potatoes in a single layer.
- Stir veggies while cooking for even browning and tender consistency.
- Undercook beans slightly as they’ll continue cooking a bit more when removed from heat.
- Toss beans and potatoes with herbs and seasoning just before serving.
- Store potatoes and beans separately. Use within 3-7 days.
With quality fresh ingredients and simple cooking methods, you can enjoy restaurant-worthy green beans and new potatoes at home. The combination of fresh, green flavors and tender, buttery potatoes will liven up any meal. Adjust herbs and seasonings to suit your taste. Share this classic veggie duo at your next family dinner or backyard barbecue.
What Goes Well With Green Beans And Potatoes
This is a super versatile side dish since it has both carbs and vegetables in it. I love serving it with some kind of protein. Chicken (especially this easy panko chicken), seared steak, meatloaf, and smoked turkey all taste amazing served with it.
How To Make Green Beans And Potatoes
Start by slicing the bacon into smaller pieces and place it in a Dutch oven. (See the recipe card below for the full printable instructions. ).
Once the bacon is crispy, take it out of the pan and set it aside with 2 tablespoons of bacon grease. Throw away the rest of the bacon grease.
Saute the onions in the bacon grease until they’re translucent and tender.
Add the garlic and crushed red pepper flakes and saute until they’re aromatic. Place the baby potatoes, green beans, chicken broth, half of the bacon, and half of the butter in a bowl. Make sure the potatoes are clean and trimmed.
Place the lid on the Dutch oven, then bring the chicken broth to a boil. Once it’s boiling, turn it down to a simmer. Simmer with the lid on until the potatoes are fork tender.
Reserve 1/4 cup of the chicken broth before draining the remaining broth.
Add the reserved chicken broth back to the pot. Add in the salt, pepper, remaining butter, and remaining bacon. Gently stir until the butter is melted and the green beans and potatoes are coated in the seasonings. Follow the written directions on the recipe card below. They include the exact amounts of ingredients, cooking times, helpful hints, and more.
