Dish of Potatoes with Green Beans
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Potatoes with Green Beans


California
Makes:
Effort:
Sched:
DoAhead:  		 1-1/4 #
**
1 hr
Yes		 An interesting and flavorful side dish for 4 or light main dish for two. The Vinegar called for makes a lot of difference in how the potatoes fry.

7
1-1/2
2
3
1
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1
1
1/2
1/2
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3
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ar
oz
#
T
oz
cl
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t
t
t
t
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T
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Green Beans
Potatoes (1)
Vinegar (2)
Onion
Garlic
-- Spicing
Fennel Seed
Coriander Seed
Chili Powder (5)  
Salt
---------------
Oil
-- Serve with
Lemon Wedges 		PREP   -   (35 min)
  1. trim ends of GREEN BEANS and cut diagonally into 1-1/2 inch lengths.
  2. Peel POTATOES and cut into 1 inch chunks.
  3. In a sauce pan large enough for the potatoes, bring plenty of lightly salted Water to a boil. Pour in Green Beans and cook until just tender. Scoop out and set aside.
  4. In the same boiling water, add 2 T of Vinegar, then the Potatoes until cooked through. The centers should be soft, but the outside will be firm due to the Vinegar. Drain well.
  5. Chop ONION fine.
  6. Chop GARLIC fine.
  7. Grind together all Spicing items.
RUN   -   (25 min)
  1. In a sauté pan, heat Oil to frying temperature. Stir in Potatoes and fry stirring until very lightly browned on all sides, or as close to "all sides" as you can get.
  2. Pour out excess Oil, leaving about 1 Tablespoon.
  3. Bring back to frying temperature and stir in all Spicing items just until aromatic, about 15 seconds.
  4. Stir in Onions and sprinkle lightly with salt to help them fry evenly. Fry stirring just until translucent.
  5. Stir in Garlic for about 30 seconds.
  6. Stir in Green Beans and fry stirring until well heated. Cover if you need to hold it for a few minutes.
  7. Serve hot with Lemon Wedges.
NOTES:

  1. Potatoes:

      White Rose are my preference due to holding shape well, but Red Potatoes could be used. I keep away from Yukon Gold type because they disintegrate if cooked longer than the minimum. Pre boiling the potatoes helps them fry in much less time and with much less mess.

  2. Vinegar:

      White Vinegar will work fine. The purpose is to stiffen the outside of the potato chunks. This will let them fry better, and will keep you pan clean of baked on debris.

  3. Chili Powder:

      What Chili Powder you use and how much is up to your own best judgement. For details see our Chili Powder / Flake page.

  4. Comments:

      I made an Indian style Trinidad recipe (Aloo Talkari) and didn't like the result, so I experimented with this recipe until I got it how I liked it. Now I can return and redo the Aloo Talkari.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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