Shredded potato with green bean side dish in a stone plate is served with rice.

I must be either a very simple minded or a extremely boring person.
How could I feel so happy for a single potato…? I had one potato lounging on my counter and a handful of green beans that I wasn’t sure what I was going to do with. I was hungry and I wanted to EAT them both.., so I made pan fried potato with green beans. What a JOY-ous day! I was quite happy how they turned out.

So here it is. This simple Pan-fried potato and green beans might help your day to be happy, too. All you need is..,a single Mr. potato, some attractive green bean ladies, a clove of garlic who needs serious party time, salt and pepper,and lots of toasted sesame seeds, plus a tiny bit of healthy oil to cook them.

But you have to see how I cook together. Sometimes a recipes is not always about the ingredients. It can be about the techniques, too.

A peeled potato is thinly sliced with a knife.

First, peel your potato and slice into 1/8″ thick slices.

Thinly sliced potatoes are being cut into thin matchsticks with a knife.

Then cut these slices into 1/8″ matchsticks.

Potato matchstick slices are being rinsed under the running water.

Rinse. Why? You want to remove some starch so they don’t stick to each other later. Set aside to drain.

A hand is holding a few pieces of fresh green beans.

You will need about this much of green beans.

A green bean is cunt into thin French cut diagonal slices.

Slice green beans diagonally very thin.

Chopped garlic is in oil with a wooden spatula in a skillet.

In a non-stick surfaced skillet over medium heat, fry chopped garlic in oil for 10 seconds.

Potato matchstick slices are being tossed with a wooden spatula.

Add the potato

A pinch of salt is about to be added into potato slices in a skillet.

Sprinkle some salt and stir.

A skillet covered with a lid is on the medium flame over the stove.

Cover with lid and cook for 1-2 minute over medium-low heat.

Half cooked potato slices are showing slightly translucent texture in a skillet.,

You can tell they are cooked half-way.

French cut sliced green beans are added to potato slices in a skillet.

Add the green beans and toss. Season with a little salt again.

A lid covers the skillet with potato and green bean slices inside.

Cover with lid and continue cooking for another minute or so.

Cracked black pepper is added to cooked potato and green beans in a skillet

When potato is soft with a little body and the green beans are somewhat crisp tender, it is done. Add freshly ground pepper,

A hand is sprinkling toasted sesame seeds over potato and green bean mixture.

and lots of toasted sesame seeds.  I crush them with my fingers as I add to the pan.

Cooked potato and green beans are being tossed with toasted sesame seeds.

Toss gently all together. Taste to see if you need to add more salt.

Pan-fried potatoes with green beans

Pan Fried Potatoes with Green Beans

Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Green beans add a little crunch to the classic Korean potato side dish (gamja bokkeum)
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Ingredients

  • 1 russet potato, peeled
  • a small handful, about 3 oz green beans, thinly sliced diagonally
  • 1 tablespoon grape seed oil or canola oil
  • 1 garlic clove, finely chopped
  • a few pinches kosher salt
  • a few dashes black pepper
  • 1 tablespoon toasted sesame seeds, crushed

Instructions 

  • Slice potato into 1/8" thick slices and cut them into thin matchsticks. Rinse potato with cold water and drain, set aside.
  • Heat oil in a skillet over medium heat, saute garlic for 10 seconds. Add the potato, sprinkle two pinches of salt over and stir. Cover the skillet with a lid and reduce the heat to med-low. Cook for 1-2 minutes.
  • Open the lid and add the green beans, sprinkle with more salt and stir. Cover with the lid again and cook for another 1-2 minutes. Remove the lid and gently toss the potato and green beans until they are soft with a little body. You might need to adjust the time and heat to achieve the desired texture.
  • Season with more salt, if you need, and pepper. Sprinkle sesame seeds and gently toss together. Serve warm or at room temperature.
Cuisine: Korean
Course: Side Dish
Author: Holly Ford
Serving: 3g
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.