Step 1: Prepare the Vegetables

Wash the potatoes and cut them into halves or bite-sized pieces if they’re large. Trim the green beans and cut them into 2-inch lengths.

Step 2: Sauté the Aromatics

Heat the butter and olive oil in a large skillet or Dutch oven over medium heat.

Add the diced onion and cook for about 4–5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Cook the Potatoes

Add the potatoes to the pan and season with the salt, pepper, garlic powder, onion powder, paprika, and thyme.

Pour in the chicken broth, cover, and cook for 15 minutes, stirring occasionally.

Step 4: Add the Green Beans

Stir in the green beans and cover again.

Cook for another 10–15 minutes, or until both the potatoes and green beans are fork-tender.

If using bacon, sausage, or ham, stir it in during the last 5 minutes of cooking.

Step 5: Finish and Serve

Taste and adjust the seasoning if needed.

Sprinkle with fresh parsley before serving.

Serve hot as a comforting side dish or enjoy it as a simple one-pan meal.

Serving Suggestions

This dish pairs wonderfully with:

• Fried or grilled chicken
• Baked ham
• Meatloaf
• Pork chops
• Grilled steak
• Cornbread or warm dinner rolls

Tips for the Best Potatoes and Green Beans

• Baby potatoes hold their shape well, but Yukon Gold potatoes are extra creamy.
• Fresh green beans provide the best texture, though frozen green beans work in a pinch.
• For even more flavor, replace the broth with ham broth or add a smoked ham hock while cooking.
• A squeeze of fresh lemon juice just before serving brightens the flavors.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

This timeless combination of potatoes and green beans is a comforting family favorite that’s simple to make, budget-friendly, and packed with wholesome flavor.