Green Beans and Potatoes (One Pot)
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Quick and easy green beans and potatoes recipe with simple ingredients- Made in one pot or pan on stovetop with butter, garlic, ranch or Italian seasoning.
If you like my Green Beans with Bacon (One Pot) or these Oven Roasted Green Beans (One Pan) or my Sauteed Green Beans (One Pot), you are going to love today’s side dish. It’s a hit at dinner parties and we always serve it at Christmas, Easter and Thanksgiving feasts.
How to make green beans and potatoes?
- Heat butter and oil.
- Saute potatoes.
- Add onion and garlic.
- Mix in green beans and seasonings.
- Cook until vegetables are tender and you are done.
This simple vegetarian side dish vegetarian without meat is delicious, as is. However you can take it over the top by adding some of these meats
-Sausage- Mix in cooked sausage slices at the end.
-Ham green beans and potatoes- Mix in leftover ham pieces at the end.
-Turkey- Mix in leftover turkey pieces at the end.
-Chicken- Mix in diced rotisserie chicken at the end.
-Bacon- Sprinkle bacon crumbles on top, prior to serving, giving it a wonderful crunch and transforming them into Southern green beans and potatoes.
Tips and Techniques
-What kind of potatoes to use? The best ones are Yukon gold and red potatoes since they doesn’t become “mushy” as easily as Russet or baking potatoes.
-Use nonstick pot or pan- Because this prevents burning and sticking.
-Use unsalted butter- Because this also prevents this dish from becoming too salty.–
-Use both butter and oil- Because they both add flavor.
-What seasoning to use? My personal favorite is Italian seasoning but some people in my family really like ranch seasoning. Both are amazing! Use whichever you like. Quantities can be adjusted, based on your preference.
-Use small potato pieces– Cut them into 1 inch cubes. This is because they cook faster than larger pieces.
-Recipe can be doubled- Just double all the ingredients to serve a crowd.
-Make roasted green beans and potatoes- Mix all the ingredients together and spread them in a baking tray. Bake at 400 degrees for about 20 minutes or until veggies are tender but firm.
Canned beans vs. Frozen beans vs Fresh beans
I like to use canned beans because it’s convenient and you don’t have to spend time trimming ends and cutting them into smaller pieces.
However, fresh beans can also be used but you would have to boil/ blanch them first. This is a process where green beans are put into into boiling water for a few minutes and then then quickly removed and placed in ice water bath. This way, the green beans do not cook all the way through and retain their crisp texture.
You can also use frozen beans but they release some water, as they thaw. I recommend adding them when you add the onions and cooking them with all the ingredients until they are softened but still firm.
What to serve with green beans and potatoes?
Steaks, ribs, pork chops, baked/ grilled chicken, pot roasts (such as this Instant Pot Pot Roast or this Easy Slow Cooker Pot Roast or this Italian Pot Roast or this Stovetop and Oven Pot Roast)are the most popular main dishes to accompany this side.
Some of my family’s other favorite main dishes the following:
One Pot Green Beans and Potatoes
- 2 tbsp Butter, Unsalted
- 2 tbsp Oil
- 2 Potatoes, Medium size, Washed, Peeled, Cut into small 1 inch pieces.
- 1/3 cup Onion, Finely chopped
- 2 cloves Garlic, Finely minced
- 1 can Green beans, 14.5 oz. can, Drained
- 1 tsp Italian seasoning, Or ranch seasoning
- Salt, To taste
- Pepper, To taste
- 1/4 tsp Red chili flakes, Optional
- Heat butter and oil in a large nonstick pot or pan over medium heat.
- Add potatoes and cook until golden brown.
- Add onion and garlic and and cook until fragrant.
- Mix in green beans, salt, pepper, red chili flakes (optional) and cook for a few more minutes until potatoes are soft and tender but not mushy. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Happy cooking everyone!