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Braised Potatoes and Green Beans with Olive Oil and Toasted Garlic
Hearty with chunks of potatoes and tender green beans, this is a comforting, stew-like dish. Sliced garlic cloves become deliciously crisp garlic chips that are sprinkled on as a garnish, and the heady garlic-infused oil that remains is stirred into the vegetables at the very end along with a couple tablespoons of woodsy sherry vinegar, suffusing the vegetables with rich flavor. This is hearty enough to be a vegetarian main but light enough to be a side to roasted or seared meat, chicken or fish.
pound Yukon Gold potatoes, unpeeled, cut into 1-inch chunks
01In a large saucepan, combine the potatoes, bay, 1 teaspoon salt and 3 cups water. Bring to a simmer over medium-high, then reduce to medium and simmer, stirring occasionally, for 10 minutes. Add the beans and cook, stirring occasionally, until a skewer inserted into the potatoes meets no resistance and the pieces just begin to fall apart, another 10 to 12 minutes.
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