Water to cover both the potatoes and beans
1 tablespoon kosher salt
1 teaspoon sugar (don't skip, it really makes the difference)
1 pound very small red potatoes, washed well, skins on
1 pound fresh green beans, stem ends snapped off, broken in half or thirds if long
1-2 cloves garlic, minced
2 tablespoons unsalted butter
Additional salt to taste
Start the water, salt and sugar to a boil while prepping the potatoes. Add the potatoes as soon as they're prepped, cover and let cook until nearly done. (Actual time will vary based on the size and density of the potatoes. The tiny potatoes from Summit took only about 20 minutes.) Add the beans, return to a boil and cook for about 7 minutes or until the beans are well-cooked but still bright green. Drain. Return to the hot pot and toss with garlic and butter. Add salt if needed
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