PAN FRIED POTATOES AND GREEN BEANS

PAN FRIED POTATOES AND GREEN BEANS

An easy traditional side that is loved by all and goes with everything from grilled chicken to fried fish.

Author: Beth Pierce 

Prep Time: 10 

Cook Time: 30 

Total Time: 40 minutes 

Yield: 4 servings 

INGREDIENTS

1 lb. green beans trimmed

2 medium sized gold potatoes cubed

2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1 tablespoon butter

Salt & pepper

INSTRUCTIONS

Bring large pot of water to boil and add beans. Cook until bright green in color and tender-crisp; approximately 2-3 minutes. Plunge cooked beans into a bowl of ice water to stop the cooking process. When completely cool drain beans in colander.

Place cubed potatoes, olive oil, basil, oregano and garlic powder in a large Ziploc bag. Shake to coat. Heat skillet over medium-high heat and add potatoes. Cook until starting to brown; stirring occasionally. Lower heat to medium-low so as not to over-brown the potatoes before they are tender. Stir occasionally. Cook until golden brown and tender. Add well-drained green beans, butter, and salt & pepper to taste. Cook for additional 3-5 minutes.

NOTES

If you like your beans more tender then add them to the skillet with the potatoes earlier in the cooking process.

For best results trim the ends off the green beans

Chop your potatoes into small cubes as this helps cook them all the way through by the time they are golden brown.

Always plunge your green beans into ice-cold water after boiling as this stops the cooking process.

After the potatoes have browned you can speed up the tenderizing of the potatoes by covering the skillet with a loose piece of aluminum foil.

You can use fresh minced garlic but do not add it to the skillet until the last 30-60 seconds of cooking because if cooked too long it burns and tastes bitter.

If you like a little more flavor for your potatoes and green simply add a couple pinches of Cajun seasoning. I find Cajun seasoning to be full of flavor and not too hot if used in moderation.

AIR FRYER CORN ON THE COB

 AIR FRYER CORN ON THE COB

INGREDIENTS:

2 ears corn

1 tablespoon vegetable oil

salt and pepper to season the corn

HOW TO MAKE CORN ON THE COB IN THE AIR FRYER

Start by husking the corn, so you only have the corn left.

Cut the corn in half, so it fits in your air fryer basket. Rub the vegetable or olive oil over the corn.

Set the temperature to 400 degrees F for 5 minutes. After 5 minutes, flip it, and add another 5 minutes.

Plate, serve, and enjoy!

Air Fryer Corn on the Cob

SOME COMMON QUESTIONS ABOUT THIS RECIPE-

HOW TO PREP THE CORN:

I tried two ways to air fry corn. You can either remove the husks or keep them on. Both methods work.

Personally like to remove the husks and silk threads that come with the corn on the cob. I think that roasting corn on the cob roasts better without the husks.

HOW TO ROAST THE CORN ON THE COB IN THE AIR FRYER:

If you want to get the best-roasted flavor out of the corn, you need to use olive oil to help the vegetable roast. I used to use olive oil spray, but I have really come to appreciate rubbing the olive oil all over the corn’s kernels. I believe that you get a better-roasted vegetable.

WHAT CAN I SEASON CORN ON THE COB IN THE AIR FRYER WITH?

I like generally love plain old salt and pepper on my air fryer corn. But herbs work very well. I find smoked paprika, parsley, chives, lemon zest, and lime juice work very well.

CAN I USE FOIL ON MY AIR FRYER CORN ON THE COB?

Yes, it is great. It really keeps the grilled flavor in. Just remember not to crowd the air fryer. Otherwise, none of your corn will cook correctly.