Potatoes with ginger? Green beans with mint? Both combined, along with garlic and sesame oil? Why not?
July was always rob-the-potato-hills time in our garden growing up. Dad was the vegetable gardener and potatoes were his favorite to grow. He loved the whole process from planting the seed potatoes, hilling them up, and harvesting. About this time of year, we would go out and dig at the sides of the hills and extract as many little new potatoes as we dared. Thin skinned and hard fleshed, these treasurers were one of the best rewards on a hot July day, and we usually did this caper about the time the green beans were coming into their own, so I tend to think of them together.
Time for Hodge podge
Mom would toss them both in a pot along with some Swiss chard and new onions and create a pot of ‘hodge podge’ (hodgepodge) that Northern classic concoction of whatever is ready to be picked. We loved it all, still do.
A happy marriage
Potatoes and green beans are great in combo, and I’ve made them many ways over the years. When you are taking green beans out of your garden by the paper bag full, this is when you make the dilly beans and experiment with new ways to serve them up. Nothing is wrong with those first tender beans, steamed lightly, and served with butter and salt. But there are countless other ways to bring them to the table.
Let’s use what we’ve got
There is also a lot of mint in my garden right now, so I thought some experimenting might be in order.
While I don’t grow potatoes any more here on our village lot, I found some beauties at the farm stand recently along with the beautiful beans. At another farm stand, I found some lovely, thin-skinned ginger and the wheels started turning.
Quick to make
I did this all in a few steps in one large skillet, so cleanup was easy. The aromatics combined beautifully with these vegetables, and it was delicious hot, warm, and cold. After chilling the leftovers, the next day, I added a hefty squeeze of lemon and called it a salad for lunch! It would be really tasty topped with an egg as well.
Even if you didn’t just fill a paper bag with green beans, you might want to try this one!
New Potatoes and Green Beans with Ginger and Mint
- 10 to 12 oz. new potatoes, rinsed
- 10 to 12 oz, green beans, stem end removed
- 1 tbsp. olive oil
- 1 tbsp. butter, vegan or dairy
- ½ purple onion, sliced lengthwise into petals
- 2 fat cloves garlic
- 1 tbsp. finely grated ginger
- 1 tbsp. minced fresh mint
- 1 tsp. toasted sesame oil
- Crushed red pepper flakes, optional
In a large, deep skillet, 12-inch, add the potatoes, cold water to cover, and a tablespoon of salt. Bring to a boil, cover, and cook until about half done, still firm in the middle. If the potatoes are small, this won’t take long.
Add the green beans to the pot and cook uncovered until they are done just shy of your liking. Fish them out of the pot, place in a colander, and rinse under cold water to set the color.
Once the potatoes are done, drain those as well, and set aside.
Return the pot to the burner and add the olive oil and butter. Once melted, add the onion and cook over medium until they are soft and just starting to color.
Add the garlic, let it bloom for a few seconds, then put the potatoes and green beans back in the pot along with salt and pepper to your taste. I used two wooden spoons to combine everything, like I was gently tossing a salad. Let things warm through and marry for two or three minutes, then add the ginger, tossing again.
Remove from the heat, add the mint and sesame oil, red pepper flakes if using, and toss again, and taste to correct the sessoning. I find this likes a lot of salt.
Plate and garnish as you wish. I was going to sprinkle some toasted sesame seeds on top, but I dropped the jar and it smashed all over the floor!
An unexpected combination that is well worth trying!
© Copyright 2022– or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.
Supporter of: Slow Food Fair Trade USA Northeast Organic Farmers Association EcoWatch Let’s Save Our Planet
60 Comments Add yours
New potatoes are a real treat. And the green beans…..don’t get me started! 🤣🍃🥔
They play nicely together too Gail!
There’s nothing quite like it. 👏
I can only imagine how good new potatoes and green beans are fresh from the garden! The mint surprised me, but you always come up with such unusual and tasty combos. The dish is beautiful too, love the colors!
Thank you Jenna! I had the mint, I had the veggies, and luckily it was all delicious together!
Looks delicious and I bet the ginger and mint add lots of flavor.
Thank you so much! It was really tasty.
Wonderful Asian flavors in this fresh salad. Ginger, mint and sesame oil pair so well together. 🙂
Thank you Ronit. They are lovely together in so many applications, and I really love them here.
Looks delicious! I love new potatoes and green beans. What a great way to pair them together.
Thank you Jan! I had never used this flavor combination on this pairing before, but I’m certainly glad I did!
Love this, you can probably enjoy this cooled or at room temperature during this hot spell! Yum! 💕C
Thank you Cheryl! Cold as a salad this is really delicious, especially the next day when the flavors have a chance to marry even more.
I love that you used sesame oil, such a wonderful flavor.
Isn’t it! I think I could put it on just about everything!
A combination made in paradise surely. You have the carbs, the greens and the flavours. I can also imagine crispy bacon bits added to this combo to satiate some of the pickier members of my family. I love that the leftovers can be turned into a salad for lunch. [I would add some lashings of sourcream/mayonnaise to mine just because I am decadent] but so nice even without that. Such a versatile simple but nutritious dish. I am going to make that.
Love the idea of adding the decadent sour cream/mayonnaise to the lunch leftovers. They would be absolutely delicious!!!!! I will try that next time!
Perfection—and I have everything on hand.
Ah, they you have enjoyment in your future!
Yum! I’ve never made potatoes and green beans together, but I love this idea! It looks so good!
Thank you Nancy! The ginger really makes this special, and I’m keeping this in my recipe box!
Two of my all time favourite foods, potatoes and ginger, but I have never thought to put them together. Beans go so well with potatoes – I would happily eat this for any meal!
Thank you Paula! My husband loves this with an egg top for breakfast!
Yes! What a veggie ceremony… I can add turnips too.
Absolutely! Turnips would be great my friend! And toss in some of the turnip tops while you are at it!
You know how to do it perfectly Dorothy. Thank you for the recipe and ideas!
You are always most kindly welcomed!
It was delicious, Dorothy! I added chives and herbs and a few steamed carrots and peas. Looking forward to lunch with the leftovers tomorrow.
Wonderful! It’s such a versatile dish, use what you have for herbs and enjoy!
I have fresh beans and new potatoes – life is good. 🙂
It sure is! So much wonderful right now in our gardens and farm stands.
I don’t eat nightshades, but will make it with sweet potatoes. Thank you it looks great.
Sweet potatoes would be a great substitution too! Bon appetit!
Colorful potatoes are the best!
I agree! Not only are they delicious, but the darker fleshed potatoes have more minerals!
This looks delicious! How could it fail with fresh potatoes, green beans, and onions. We could definitely be related. I have a long history of kitchen mishaps – from sesame seeds to an entire dish of scalloped potatoes.
Ouch, a whole dish of wasted scalloped potatoes! That is worth a tear or two!
Seriously… I want this now!
Yes you do!
This dish could be served as an accompaniment to almost any meal, Dorothy. I’m thinking Salmon!
Ouch! Are you still finding sesame seeds, or did you ‘vacuum’? Hahah… Oh, I shouldn’t laugh!
Never fear Dear Carolyn, our dogs, Bailey and Riley, found every last one in lightening speed!
I love potatoes and green beans! This combination of flavors must be delicious! I’m not a fan of ginger but I’m sure it has a wonderful contribution to this dish!
Thank you Ribana! I’m a ginger lover, so I tuck it in where I can. But this would be delicious even without it!
Yummy ~ I haven’t had new potatoes in ages and now I’m craving them!
They are so good Christy! Delicious in so many ways!
Great combination of veggies. 🌝
Thank you so much, we love this one!
Hi Dorothy, I love the sound of this dish. I am saving it.
Thanks Robbie. It is definitely one of our new favorites!
Yes, so good for us!
Looks delicious, Dorothy! I love that it worked no matter what temperature because that’s exactly the kind of recipe I want in summer. I was thinking you could also sneak some greens under it and top it with a seared tuna medallion and you’d have a fun little twist on a Nicoise salad. Mmm
Oh, perfect idea Terrie! Why didn’t I think of that!!!!!
Oh, I’m sure you were already busy making the next amazing thing to come out of your kitchen! 😉