This makes a great side, either warm or at room temperature.


Recipe by: Martha Stewart
Serves: 4 servings
Prep Time: Quick & Easy


1 lb red potatoes

1 tablespoon extra virgin olive oil

2 cloves of garlic, minced

4 slices of bacon, cut crosswise into 1/2-inch pieces

1/2 lb green beans, trimmed and cut into 1 1/2-inch lengths

1-2 tablespoons pure lemon juice

0 coarse salt and ground pepper

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In a large saucepan, cover potatoes with 2 inches salted water. Bring to a simmer and cook until potatoes are just tender, 15 to 20 minutes. Drain thoroughly. In a large nonstick skillet, heat oil over medium-high; add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to a serving dish and keep warm.


Add bacon to skillet. Cook until bacon is browned, about 3 minutes. Add green beans and cook, stirring occasionally, until bright green and crisp-tender, about 4 minutes. Add to potatoes along with lemon juice to taste. Season with salt and pepper and toss gently to combine.