Ingredients

1 lb red potatoes

1 lb green beans

1/4 cup olive oil

2 cloves garlic, minced

1 tbl plus 1 1/2 tsp fresh rosemary

1 tsp grated lemon zest

1/4 tsp red chili flakes

2 tsp. fresh lemon juice

Salt, to taste

Preparation

  1. Add potatoes to a saucepan; fill with water. Bring to boil; reduce heat to medium. Cover & cook until tender, approximately 12-15 minutes. Remove from heat; drain & let cool.

  2. Quarter potatoes when they are cool enough to handle. Set aside.

  3. To blanch green beans, bring a separate saucepan of water to a boil. Meanwhile, fill a large bowl with ice water. Add green beans to boiling water; boil for 2-3 minutes. Remove green beans from boiliing water; quickly add to ice water to stop cooking. Immediately remove green beans to paper towls; pat dry.

  4. In a large frying pan, heat olive oil; add garlic & let sizzle for 30 seconds. Add rosemary, lemon zest & chili flakes; let sizzle until fragrant.

  5. Add potatoes & green beans; saute until vegetables are hot & coated with seasonings.

  6. Drizzle with lemon juice & season with salt. Serve warm.