Spanish Green Beans and Potatoes | One of Spain's most Iconic Dishes

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Cut the peeled potatoes into bite-sized pieces about 2 cm (3/4 inch) thick. Put them in a stockpot in a single flat layer, cover with water about 5 cm (2 inches) above the potatoes, season generously with salt, and bring to a high heat.
2. Meanwhile, rinse the green beans in a colander, trim the ends and cut each bean in half.
3. About 15 minutes after the potatoes start heating, when they are almost cooked through, add the green beans and mix gently. Cover the pot, lower to a low-medium heat and simmer for 5 more minutes, until the potatoes are just cooked through and the beans are slightly tender. Drain in a colander.
4. Heat the olive oil in a large frying pan over medium heat.
5. After a couple of minutes, add the chopped garlic and stir constantly. After 30 seconds, add the vinegar, dried parsley and paprika and mix.
6. Add the potatoes and green beans, season with salt and pepper and mix gently until well combined. Remove from the heat.
7. Transfer to a large serving dish and serve warm or at room temperature.

Summarized from Spain on a Fork's video. Watch it for the details.

More recipes with

GarlicPotatoGreen bean