Garden Green Beans & Potatoes

Those of you who look at this crazy blog regularly . . .

Also know that I’ve complained just a bit about the Garden.

It’s nice to see the fruits of our labors though!

I thought I’d would show you our favorite way, to EAT Garden spuds and Green Beans.

~

Perfect . . . Easy to prepare Green Beans

It just can’t get any easier than this:

Snap your fresh Green Beans and Rinse them well.

Dry them just a bit in a clean kitchen towel.

*You can also buy them whole like these –  in the produce section of the grocery store.

Spread them out on a cookie sheet.

Drizzle some Olive Oil over them.  Don’t go overboard, but be generous.

Sprinkle some good Cracked Pepper and Sea Salt or Kosher Salt over the beans.

I like lots of pepper!

Now put them in a pre-heated oven at 400 degrees for 8 to 10 minutes.

I toss my beans about half way through the baking time.

If you’re not sure if they are done . . . Eat one!

We like ours Crisp tender. 

They are yummy.

~

OH SO GOOD FRIED POTATOES

*Everyone probably already does this, but just in case you don’t . . . you’re not living right!

Simply scrub the potatoes.  I leave the skin on garden fresh spuds.  So good.

Cut the potatoes in large cubes and boil them until they are tender.

*I boil a lot of them, so that I have enough for the next nights dinner.

Don’t let them boil until they fall apart.

The first night, I simply serve the boiled spuds with butter and Salt & Pepper.

Like this:

The next night, I take the leftover boiled potatoes from the fridge.

Take a sharp knife, and slice the cubes into thin slices.

They slice very easily when they are cold!

Melt some butter and margarine in the bottom of a skillet.

*If you use just butter, it will burn.  Use a mixture of Olive oil and butter or margarine & butter.

Turn your pan to medium high, and add your sliced boiled potatoes to the melted butter.

Toss the potatoes around in the butter and let them begin to brown.

In the beginning they look like this.  See . . . I do like pepper!

Let them brown really well on the bottom side, before you flip them over.

Once the bottom is good and golden . . . FLIP them over with a turner.

Brown the other side. 

These are delicious.  You can season them any way you like.

Sometimes I add Crisp Crumbled Bacon and Onions would also be good.

If I have leftover chicken breasts, I cut the chicken in small pieces and toss it with the fried potatoes.

Then . . . I grate Cheese over the top . . . So yummy!

There you have it – This is how I do spuds and Green Beans!

Simple.