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+ servings
Green beans and potatoes on a platter.

Green Beans and Potatoes with Lemon and Dill

Jessica Vogl
A tasty recipe for Green Beans and Potatoes with Lemon and Dill. A crispy, veggie side dish that is great for spring or summer dinners!
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 6 servings

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.
Keyword dill, green beans, lemon, potatoes, side dish, vegetables
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