Martha Stewart Boiled Potatoes and Green Beans

Martha Stewart boiled potatoes and green beans turn baby red potatoes and crisp-tender green beans into a buttery, simple side dish in 35 minutes. Try this easy side dish for Sunday dinner or holiday meals, since it uses few ingredients and balances any rich main course on the table.

Cook the green beans in the same pot of boiling water as the potatoes, but only for 4 to 6 minutes. Leave them in longer and they lose their snap and turn dull and soft.

Martha boils the potatoes in well-salted water until tender, then cooks the beans in that same water. That way every pot of vegetables is seasoned from the inside out, and just a spoonful of butter keeps it light.

Martha Stewart Boiled Potatoes and Green Beans

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

130

kcal

Tender baby red potatoes and snappy green beans are boiled in the same salted pot, then tossed with a little butter, salt and pepper. The result is a light, clean-tasting side that never competes with the main dish.

Ingredients

• 1 pound (about 8) baby red potatoes
  

• Coarse Salt
  

• 3/4 pound green beans, trimmed
  

• 1 tablespoon butter
  

• Salt and ground pepper
  

Directions

• Boil the potatoes: Place 1 pound baby red potatoes in a large saucepan and add enough water to cover them by 1 inch. Bring to a boil, add coarse salt, and cook until tender, 15 to 20 minutes.
• Slice the potatoes: Lift the potatoes out with a slotted spoon, leaving the water in the pot. Then slice each one in half while they are still warm.
• Cook the green beans: Add 3/4 pound trimmed green beans to the boiling water, cover the pot, and cook for 4 to 6 minutes. They are done once they turn crisp-tender and bright green.
• Drain the vegetables: Drain the green beans well and move them to a medium bowl. Then add the halved potatoes so everything is ready to season together.
• Toss and season: Add 1 tablespoon butter to the warm vegetables and season with salt and ground pepper. Toss until the butter melts and coats every potato and bean.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO stainless slotted spoon, OXO 5-quart stainless steel colander. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different kind of potato?

Yes, any small waxy potato like fingerlings or baby Yukon Golds works, since they hold their shape after boiling. If you use larger potatoes, cut them into 1-inch pieces and start checking for tenderness a few minutes early.

How do I keep the green beans bright green?

Cook them for no more than 4 to 6 minutes, then drain right away. If you are not serving them immediately, a quick rinse under cold water stops the cooking and holds the color.

Can I make this side dish ahead of time?

You can boil the potatoes and beans a few hours ahead and keep them in the fridge. Toss them with the butter and seasoning just before serving, ideally warmed through, so they taste fresh.

How long do leftovers keep?

Store them in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for a few minutes, since the microwave tends to soften the beans too much.

What is the most common mistake with this recipe?

Skipping the salt in the potato water is the big one, because plain boiled potatoes end up bland no matter how much you add later. Add coarse salt to the water once it boils so the potatoes and beans are seasoned as they cook.