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.
As always, I do include a few affiliate links in this post for products I truly use and love. This just means that if you make a purchase after clicking one of those links, I'll earn a little money (at no cost to you) to keep the kitchen up and running, which I promise to use to create more fun content like this! One of those affiliates is with Amazon, which requires a very clear disclosure: as an Amazon Associate, I earn from qualifying purchases. If you have any questions about affiliates, please reach out!
Ingredients you'll need
I mean, the name is a mystery, right? Just kidding. To get started, you will need:
- Olive oil: all good things start with olive oil! This will help the potatoes to crisp and also for the green beans to sautée.
- Shallot: you will slice this so there are still noticeable pieces in the dish, but if you prefer smaller pieces, you can always mince.
- Garlic cloves: slicing is fine, but if you prefer smaller pieces of garlic, you can also mince.
- Green beans: 1 pound is all you need. 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.
- Small red potatoes: you want small ones 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 to be 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 potatoes and green beans side dish.
- A few pantry staples including kosher salt, ground black pepper, red pepper flakes, and a little flaky sea salt for finishing.
Equipment you'll need
There are just a few things you'll need:
- Dutch Oven (The Dutchess) from Great Jones: this is to boil the potatoes for a few minutes before you transfer them to the sautée pan.
- Sautée Pan from Caraway: this is my favorite sautée pan to use, but you can use any large skillet. You want to make sure you have as much surface area as possible for the potatoes. Beware that if you use cast iron, you'll need to add more olive oil to keep the potatoes from sticking to the bottom of the pan.
Layering your green beans and potatoes
It's a bit of a coordinated dance to keep this all together in one pan. Start by cutting your potatoes in half and boiling them for 10 minutes. Drain and set aside to cool (you'll be handling them, so you want them to be cool enough to touch).
While the potatoes boil, start your green beans. They'll sautée for about 4 minutes before the next step. Transfer the green beans either to the pot that you boiled the potatoes in (since you have to wash it anyhow!), or to a clean plate. Drizzle additional olive oil into the sautée pan, then lay the potatoes in a layer, face down. You want to make sure not to stir the potatoes at all in the next steps so they have time to cook and develop a crispy layer.
Next, spread the green beans over the layer of potatoes, again, making sure not to stir the potatoes. Spread the lemon slices on the top. The potatoes will continue crisping on the bottom, while the green beans have the opportunity to steam a bit on the top layer, and the lemon juice can soak down through all.
At the very end, add a bit of lemon juice, lemon zest, and red pepper flakes and toss to combine. Then you're ready to plate and sprinkle with fresh dill!
Frequently Asked Questions
If I want to increase the amounts in this recipe (for example, to double it), can I still do it in one pan?
It's likely that you would 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.
Is there an alternative for fresh dill?
I highly recommend fresh dill for this recipe (do not substitute with dried). If you don't have any on hand, you can simply omit it.
How should I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Can I use haricots verts rather than green beans for this recipe?
Yes, absolutely! Haricots verts are a type of green bean that tend 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!
Below is my recipe for Green Beans and Potatoes with Lemon and Dill. I hope you enjoy this side dish! Leave a comment and let me know what you think!
Green Beans and Potatoes with Lemon and Dill
- 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 for topping
- flaky sea salt and black pepper for topping
- 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). Drizzle the sautée pan with an additional 2 Tablespoons olive oil. 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, so make sure they're crispy before moving on.
- 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.