Spanish Garlic-Green Bean & Potato Skillet (Vegetarian)

Ingredients

• 350 g Baby potatoes
• 250 g Green beans
• 2 tbsp Olive oil
• 3 cloves Garlic
• 1 tsp Smoked paprika
• 0.25 tsp Ground black pepper
• 0.5 tsp Salt
• 1 tbsp juice Lemon
• 1 tbsp, chopped Fresh parsley (optional)(optional)

Instructions

1. 1

   Prep (10 minutes): Cut potatoes into 1/2-inch (1–1.5 cm) pieces. Trim green beans and cut into 1–2 inch lengths. Mince garlic.

2. 2

   Cook (25 minutes): Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add potatoes with a pinch of salt and cook, stirring occasionally, until lightly browned, about 10 minutes.

3. 3

   Add green beans, smoked paprika, remaining salt, and black pepper. Add 2–3 tbsp water, cover, and cook until potatoes are tender and beans are crisp-tender, about 12 minutes.

4. 4

   Uncover, add garlic, and cook 1–2 minutes until fragrant. Turn off heat and stir in lemon juice and remaining 1 tbsp olive oil. Taste and adjust seasoning; garnish with parsley if using.