Green Beans with Crisp Potato

The Menu

Antipasto Plate:  Cucumbers and Tomatoes from the Garden, Manchego Cheese Cubes, Home-cured Olives, and Peperoncini Peppers
     I will be so sad when we eat the last of our home-cured olives.  They have been such a treat and we're down to the last jar.  Because of the hard winter temperatures we had in January, our trees did not bear any fruit this year.  Oh, well . . . something to look forward to next year.

Grilled Salmon with Lime Wedges
Green Beans with Crisp Potato*

Stanley and I both love green beans, but there is a constant battle between us.  He would just as soon eat them raw in the garden.  I want them in the kitchen where I can mess with them.  I don't like them overcooked, but a bit of time in hot water seems to bring out the best of their flavor.  Last night I came out of the garden with a small colander of green beans and went directly to the kitchen. 

Green Beans with Crisp Potato - My Version

2 cups green beans fresh from the garden  (More if your husband hasn't depleted the supply.  If you like green beans, there can never be too many.)
1 potato, cut into small cubes
2 Tsp Olive Oil
Salt and Pepper
1tsp Italian seasoning

1.  Prepare green beans.  Add them to a pot of rapidly boiling salted water.  Reduce heat and cook at a slow boil for about 7-10 minutes depending on the size of the beans.  Mine were very small and 7 minutes was totally sufficient.  Drain and rinse with cold water to stop the cooking process.  Dry on paper towels.
2.  Meanwhile, heat a medium to large skillet, add the olive oil and potato cubes.  Cook over medium high heat until the cubes are browned and crisp.  Transfer to paper towels.  Sprinkle with salt and pepper.
3.  Wipe skillet to remove almost all the remaining oil.
4.  When ready to serve, combine the potatoes and beans in the skillet and cook over medium high heat just long enough to make them piping hot.  Sprinkle with Italian seasoning.

Inspiration - I had green beans prepared almost exactly like this in Florence, Italy.  I thought they were delicious.  There is something about the perfect bite combining the potato and bean - yummy!

Getting the texture of the beans just right is the secret to this recipe.  Perhaps I can increase my "Fancy Cooking" quotient, if I refer you to Mastering the Art of French Cooking by Julia Child, page 443.  However, if you have tiny little beans her suggested timing of 8 minutes will leave you with a soggy mess.