Skillet Potatoes and Green Beans

Ingredients

• 1.25 lbs red creamer potatoes
• 3/4 lbs fresh green beans
• 2 Tbsp olive oil
• 2 cloves garlic
• 3/4 tsp salt
• 1/2 tsp dried oregano
• Freshly cracked pepper to taste

Directions

1. Cut each potato lengthwise into quarters, then slice crosswise into 1/4 inch pieces. Transfer the potatoes to a pot and add enough water to cover them. Set the pot over high heat and bring it to a boil, then reduce to a simmer and cook until tender, about 5 minutes. Test them frequently with a fork so they do not cook too far. You want the fork to slide in easily, but the pieces should still hold their shape. Pour the potatoes into a colander to drain.
2. As the potatoes cook, remove the stems from the green beans and break the beans into 1-2 inch pieces. Rinse them under cool water to wash away any dirt or debris.
3. Chop the garlic finely, then put it in a large skillet with the olive oil. Cook the garlic over medium heat for about 1 minute, then add the drained potatoes. Keep cooking the potatoes, stirring only once every 3-5 minutes, until roughly half of the pieces have browned, 5-10 minutes.
4. Add the green beans to the skillet and cook until they have softened a bit and picked up a few browned spots, about another 5 minutes. Sprinkle in the salt, oregano, and freshly cracked pepper. Cook for 1 minute more, then serve.