UPDATE: This post was updated on April 1, 2025 to include conversions for metric measurements and nutrition information.
Sometimes you just need a one-stop-shop side dish, and this recipe for Green Beans and Potatoes with Lemon and Dill is just that! Crispy red potatoes, crunchy green beans, the lightness of lemon and dill make this an ideal spring or summer side dish. And the best thing? It all comes together in one pan!
Serve this green bean side dish with Tomato and Roasted Red Pepper Soup, or with burgers served on these Sourdough Discard Hamburger Buns or Sourdough Pretzel Buns.
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Why you'll love this recipe
- Avoiding stirring while the dish cooks helps make crispy potatoes.
- You can make this entire recipe in a sautée pan! A one-pot side dish is always the best!
- You can add bacon or diced ham for a different variation.
- This easy recipe comes together in about 35 minutes!
Ingredients
Fresh ingredients will really make this recipe sing. There are only a few things you'll need to make these Green Beans and Potatoes with Lemon and Dill.
- Green beans: You'll need 1 pound of fresh green beans. Keep in mind we're making this all in one skillet, so if you want to increase this recipe, you may need to split it into two skillets so there is enough space.
- Small red potatoes: Small red potatoes work best so you can cut them in half and they will crisp up on the face-down side. If you use large potatoes, you'll need to cut them smaller. They'll still work, but won't be as pretty! Also, keep in mind that you only have the surface area of your skillet to work with. If you use more potatoes, they won't be able to crisp up on the bottom.
- Lemon: We'll use the lemon juice, zest, and also lemon slices in this recipe.
- Fresh dill: A spring and summertime favorite, fresh dill brings a lightness to this potato and green bean side dish.
See full recipe below for detailed directions.
Substitutions & Variations
There are some easy substitutions and variations you can make to this recipe:
- Use haricot verts instead of green beans: If you have haricot verts on hand, those work well! They're typically smaller than green beans, and may not need to cook as long to become tender. You also don't need to trim the ends!
- Use fingerling potatoes: Small red potatoes work well here, but you could also use small fingerling potatoes, or another potato of your choice. Keep in mind that the small size is what makes it possible to have the potatoes cut in half and face-down in the pan for ultimate crisping.
- Add bacon: Want to add a bit of a kick? Add 3-4 pieces of bacon, diced, when you add the potatoes to the sautée pan. This would also work well with diced ham!
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to Make Green Beans and Potatoes
Boil the potatoes for 10 minutes. Drain and set aside. Sautée the garlic and shallot until fragrant and slightly translucent.
Add the green beans, salt and pepper, and toss to coat evenly. Cover and cook.
Layer the potatoes, green beans and lemon slices in the sautée pan. Cover and cook without stirring. This is the opportunity to crisp the potatoes.
Add lemon juice, lemon zest, red pepper flakes, and toss to combine. Transfer to a platter, top with fresh dill, flaky sea salt and black pepper before serving.
Expert Cooking Tips
- Layer the ingredients in the sautée pan with the potatoes cut-side facing down. This will allow the potatoes to get crispy at the bottom of the pan.
- Don't stir! Cook with the lid on and avoid stirring. Again, this will help those potatoes get crispy.
- Serve topped with fresh dill and flaky sea salt.
- You can eat the lemon slices, or just include them in the dish for flavor!
Equipment
You'll need a large pan to boil the potatoes (I use a Staub Cocotte) before you transfer them to the sauté pan. I use a Green Pan Sautée Pan, but the important thing here is that you want a sautée pan with a lid that is deep enough and has as much surface area as possible. Be aware that if you use a cast iron pan, you'll need to use more olive oil to keep the potatoes from sticking to the bottom of the pan.
kitchen essentials
My Favorite Sautée Pan
Perfect for everyday cooking and one-pot recipes!
Storage
Refrigerator Storage: This dish is best eaten fresh, but if you have leftovers, store them in an airtight container for up to 2-3 days. Reheat in the microwave for about 30-60 seconds before serving.
Recipe FAQ
You would likely need to use a second sautée pan. The challenge is that you need enough surface area for the potatoes to spread out and crisp on the bottom.
I highly recommend fresh dill for this recipe (do not substitute with dried). If you don't have any on hand, you can omit it.
Yes, absolutely! Haricots verts are a type of green bean that tends to be more slender and straighter. You also don't need to trim the ends as they're finer and tender enough to eat. They will likely cook a little quicker than green beans, so just keep an eye on your timing!
Yes! Diced bacon or diced ham would work well as an addition to this recipe. Check out the section above on variations for more detail.
Green Beans and Potatoes with Lemon and Dill
Equipment
Ingredients
- 1 ½ pounds small red potatoes halved
- 4 Tablespoons olive oil divided
- 1 shallot sliced
- 2 garlic cloves sliced
- 1 pound green beans trimmed
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 lemon sliced and deseeded
- 1 Tablespoon lemon juice
- 1 Tablespoon lemon zest
- ¼ teaspoon red pepper flakes
- fresh dill, flaky sea salt and black pepper for topping
Instructions
- Bring a large pot of water to boil. Halve the potatoes and add to the water. Boil for 10 minutes, then drain and set aside to cool.
- Heat 2 Tablespoons olive oil in a large sautée pan over medium heat. Add the garlic and shallot, stirring occasionally for 2-3 minutes, or until fragrant and slightly translucent. Add the green beans, salt and pepper, and toss to coat evenly. Cover the pan with a lid and cook for 4 minutes, stirring halfway.
- Transfer the green beans either to the pan you cooked the potatoes in, or to a clean plate (they'll be going back in the sautée pan shortly). Add 2 Tablespoons olive oil to the pan. Arrange the potatoes face-down in the sautée pan in one layer. Cover with the lid and cook 5 minutes without stirring.
- Add the green beans in a layer on top of the potatoes, without stirring, then cover with the lemon slices. Cover and cook for an additional 5-7 minutes. This is your opportunity to crisp the potatoes.
- Add the lemon juice, lemon zest, red pepper flakes, and toss to combine. Transfer to a platter, then top with fresh dill, flaky sea salt and black pepper before serving.
Jessica Vogl says
I love that this is a one-pot recipe and the bold flavors that are packed in. Delicious!