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🍽️ Crispy Fried Potatoes with Green Beans and Toasted Pine Nuts

494 kcal · 1260 min · 4 servings

Ingredients

• 750 g mostly waxy young potatoes (as small as possible)
• 50 g ghee
• salt
• pepper (from the mill)
• 0.5 tsp cumin
• 1 tbsp chopped parsley
• 50 g pine nuts
• 600 g green beans
• salt
• 1 garlic bulb (about 10 cloves)
• 4 tbsp olive oil
• 1 tsp fresh thyme
• 1 tsp savory
• salt
• pepper

Instructions

1. 1. Wash the potatoes thoroughly under running water and then dry them with a kitchen towel.
2. 2. Halve the potatoes. Cut very large ones into thick slices so they cook evenly.
3. 3. Heat the ghee (clarified butter) in a large non-stick pan.
4. 4. Add the potatoes to the hot pan.
5. 5. Fry the potatoes for about 20 minutes, turning them occasionally, until they are tender and golden brown.
6. 6. Season the cooked potatoes with salt, pepper, and cumin.
7. 7. Arrange the potatoes on a pre-warmed plate and sprinkle with fresh parsley.
8. 8. Toast the pine nuts in a non-stick pan without additional fat until golden brown.
9. 9. Remove the pine nuts from the pan and let them cool down.
10. 10. Trim the green beans, wash them, and cut them to size if necessary.
11. 11. Bring water to a boil and salt it generously.
12. 12. Blanch the beans for about 6 minutes in the boiling salted water (cook briefly to keep them al dente).
13. 13. Drain the beans and immediately shock them with cold water to stop the cooking process.
14. 14. Let the beans drain well.
15. 15. Peel the garlic and halve the cloves. Leave small cloves whole.
16. 16. Fry the garlic in olive oil in a pan.
17. 17. Add the drained beans, thyme, and savory to the pan.
18. 18. Fry everything for another 2 minutes, turning occasionally.
19. 19. Fold the cooled pine nuts into the beans.
20. 20. Season the beans with salt and pepper to taste.
21. 21. Arrange the beans on a pre-warmed plate.

Nutrition per serving

• kcal: 494
• Protein: 12 g · Fett/Fat: 29 g · Carbs: 45 g