Skillet Potatoes and Green Beans

$3.36 recipe / $0.84 serving
by Beth - Budget Bytes
4.84 from 24 votes
Pin RecipeJump to recipe →

This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

It’s been far too long since I’ve had fresh green beans. Like, maybe since last summer and that, my friends, is a tragedy. I love a fresh, still slightly crunchy green bean. The flavor is just so “green”, for lack of a better word. The freshness reminds me of summer, which I desperately need right now. So I paired my fresh green beans with some inexpensive (yet delicious) skillet potatoes and made an awesome side dish that can go with just about any dinner.

This minimalist side dish paris easily with any grilled or roasted meat so, as the weather gets warmer and you start to take your cooking outside, remember this one. I kept the seasoning simple with just salt, freshly cracked pepper, garlic, and a little oregano to allow the natural flavors of the green beans shine through. The browned skillet potatoes make a great filler and add a wonderfully creamy element to the mix. This is the type of colorful and delicious side that would be perfect to feature along side a steak, grilled chicken, or even a homemade burger. NOM. Now I want to go grill something!

Top view of Skillet Potatoes and Green Beans  in a skillet on the counter, while kitchen towel on the side

Share this recipe

Skillet Potatoes and Green Beans

4.84 from 24 votes
Adding fresh green beans to classic skillet potatoes invites freshness and a taste of spring. This simple side pairs perfectly with any grilled meat.
Servings 4 to 6 servings (about 5-6 cups total)
Prep 10 minutes
Cook 35 minutes
Total 45 minutes


  • 1.25 lbs red creamer potatoes ($1.35)
  • 3/4 lbs fresh green beans ($1.40)
  • 2 Tbsp olive oil ($0.32)
  • 2 cloves garlic ($0.16)
  • 3/4 tsp salt ($0.03)
  • 1/2 tsp dried oregano ($0.05)
  • Freshly cracked pepper to taste ($0.05)


  • Slice the potatoes into quarters lengthwise, then cut across into 1/4 inch slices. Place the sliced potatoes in a pot and cover with water. Bring the pot to a boil over high heat, then let simmer until the potatoes are tender (about 5 minutes). Check the potatoes with a fork often, making sure not to over boil them. They should be easily pierced with a fork, but not so soft that they fall apart. Drain the potatoes in a colander.
  • While the potatoes are boiling, snap the stems off of the green beans, then break them into 1-2 inch sections. Rinse with cool water to remove any dirt or debris.
  • Mince the garlic and add it to a large skillet along with the olive oil. Sauté the garlic over medium heat for about one minute, then add the drained potatoes. Continue to sauté the potatoes, stirring only once every 3-5 minutes, until about half of them are golden brown (5-10 minutes).
  • Add the green beans to the skillet and continue to sauté until they are slightly softened and have some browned spots (about another 5 minutes). Season the skillet with salt, oregano, and some freshly cracked pepper. Sauté for one minute more, then serve.

See how we calculate recipe costs here.


-The amount of potatoes and green beans is flexible. Use between 1-1.5 lbs. of potatoes, and between .75 to 1 lb. of green beans.
- Starchy potatoes are prone to sticking, even with liberal amounts of oil, so a non-stick skillet can be very helpful.


Serving: 1ServingCalories: 191.9kcalCarbohydrates: 29.98gProtein: 4.43gFat: 7.2gSodium: 791.25mgFiber: 5.28g
Read our full nutrition disclaimer here.
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

Skillet Potatoes and Green Beans

Top view of a casserole dish of Skillet Potatoes and Green Beans sitting on a white and gray stripped napkin

Close up of a skillet full of Skillet Potatoes and Green Beans

 Step by Step Photos

Slicing potatoes with knife on cutting board

Begin by slicing 1.25 to 1.5 pounds of red creamer potatoes into 1/4″ thick quarter round slices. To do this, first cut the potato into quarters lengthwise, then slice across the potato into 1/4″ slices. The thin slices help the potatoes cook faster and provide a nice flat surface that will make contact with the skillet and get browned.

Sliced potatoes in pot of boiling water on stove top

Place the sliced potatoes in a pot, then cover with water. Bring the pot to a boil over high heat, then let the potatoes simmer for about 5 minutes, or until they are tender. The pot will come to a boil faster with a lid in place, but once it starts boiling, you can remove the lid. Test the doneness of the potatoes by piercing them with a fork. The fork should pierce easily, but not make the potatoes crumble. Try not to over cook the potatoes at this stage, because they will cook further in the skillet.

Draining cooked potatoes in strainer

Once the potatoes are just tender, drain them in a colander.

Rinsing green beans in strainer

While the potatoes are boiling, you can prepare the green beans. Break the stems off of about .75 lbs. of fresh green beans, then break them into one to two inch sections. Rinse them with cool water.

Garlic and olive oil in skillet on stove top

Mince two cloves of garlic and add them to a large skillet along with 2 Tbsp of olive oil. Sauté the garlic over medium heat for one minute.

Potatoes added to garlic and oil in skillet to brown

Add the potatoes to the skillet and continue to sauté until about half of them are golden brown. Make sure to not stir the potatoes too often, or else they will not have an opportunity to brown (plus that will increase the likely hood of them crumbling). I only stirred once every 3-5 minutes.

Green beans added to potatoes in skillet

Add the rinsed green beans to the skillet potatoes and continue to sauté. Again, don’t over stir.

Seasoned potatoes and green beans in skillet

When the green beans just begin to soften and have a few browned spots on them, season the skillet with about 3/4 tsp salt, 1/2 tsp dried oregano, and a healthy dose of freshly cracked pepper. Continue to sauté for about a minute more. Taste and adjust the seasoning if needed.

Top view of Skillet Potatoes and Green Beans on costumer top with a wooden spoon and napkin on the side

Serve hot and enjoy the freshness!

Casserole dish of Skillet Potatoes and Green Beans siting on a gray and white stripped kitchen towel

Share this recipe

Posted in: , , , , , , , , , ,

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Leave a Comment
  1. I knew it would not work but I tried it anyway! By the time the green beans were tender, the potatoes were mush. The instructions should saute the green beans, THEN add the cooked potatoes. 

  2. Love this recipe. Doubled up on the garlic though because it adds so much. Also tried it without the oregano and add a bit of butter. So very flexible. I choose very small potatoes so I can boil them whole and then just cut in half before I put them in the skillet.

  3. Very easy to make. Used fresh cut up string beans. Boiled 2 large white potatoes, onion and garlic..smells good just finished cooking.

  4. This was so good and simple! I did use a bag of frozen green beans instead to save some prep work. Just threw them in the colander after I drained the potatoes and rinsed them with warm water to help “defrost” them a bit and added to the pan for the last 5 minutes and it came out great :)

  5. This was super delicious and it tasted healthy! The only thing was that my green beans didn’t feel soft. I’m not sure why. But I added avocado, and sausages on the side with a dash of cheese. Very delicious. I also used the wrong potatoes. Now I see why we have to use the red potatoes. The white potatoes were almost like mashed potatoes.