Lemon Potatoes

I am an Idaho girl and I LOVE my potatoes, in just about any shape or form!  Another thing that I love is a good side dish.  It's great to have a good main dish but if you don't have a great side to go with it, I just feel like something is really missing.  Try this super simple and really delicious side dish, it is great with anything, steak, chicken, fish, yum!

Lemon Potatoes

In a medium saucepan cover 2 1/2 pounds russet potatoes, peeled and cubed into 3/4 inch pieces with 2 inches salted water.  Bring to a boil; reduce to a rapid simmer and cook until potatoes are tender but not falling apart, about 15 minutes.  Drain potatoes and set them in strainer over pot to drain.

In a large nonstick skillet, heat 2 tablespoons vegetable oil over medium-high.  Add one-third the potatoes to pan and shake pan to arrange potatoes in one layer.  Cook potatoes without stirring until crisp and golden on one side, then gently turn and cook until golden on all sides about 6 to 8 minutes total.  Using a slotted spoon, transfer to paper towels to drain.  Repeat twice with remaining potatoes, adding 2 tablespoons oil to each batch.

Add 1/2 lemon, thinly sliced to skillet.  Cook until slices are golden on both sides, about 2 minutes.  To serve, season potatoes and lemon slices with coarse salt and ground pepper and squeeze fresh juice of remaining 1/2 lemon over top.

Serves 4

Healthy Christmas Side-Garlic and Thyme Green Beans

Fresh green beans are my new found favorite vegetable.  I can't believe I waited so long to ever try them.  Sauteed with garlic and tossed with thyme, these crisp, tender green beans are rich in fiber. They also contain a ton of antioxidants, which can prevent hardening of the arteries and high blood pressure.

Garlic and Thyme Green Beans
8 side dish servings
  
3/4 teaspoon(s) salt 
1/4 teaspoon(s) coarsely ground black pepper 
2 pound(s) green beans, trimmed 
1 tablespoon(s) olive oil 
2 clove(s) garlic, crushed with press 
1 teaspoon(s) fresh thyme leaves

 

In 12-inch skillet, heat 1 inch water and 1/2 teaspoon salt to boiling on high. Add beans; heat to boiling. Simmer on low, uncovered, 5 to 10 minutes or until tender-crisp; drain. Wipe skillet dry. 

 

In same skillet, heat oil and garlic 1 minute on medium. Add beans and cook about 2 minutes or until beans are hot. Remove skillet from heat and toss beans with thyme, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.

Source: Good Housekeeping

45 Calories; 2g Fat