Spanish Green Beans and Potatoes | Judias Verdes con Patatas

Ingredients

• 700 g (1.5 lb)medium Yukon Gold potatoes, peeled
• 450 g (1 lb)green beans
• 45 ml (3 tbsp)extra-virgin olive oil
• 4 clovesgarlic, roughly chopped
• 15 ml (1 tbsp)white wine vinegar
• 1 g (1 tsp)dried parsley
• 1.25 g (½ tsp)sweet smoked Spanish paprika
• To tastesea salt and black pepper

Instructions

1. 1

   Boil the potatoes

   Cut the peeled potatoes into bite-sized pieces about 2 cm thick. Arrange them in a single layer in a stockpot and add enough water to cover them by about 5 cm. Season generously with salt and bring to the boil over high heat.

2. 2

   Prepare the beans

   While the potatoes heat, rinse the green beans in a colander. Trim the ends and cut each bean in half.

3. 3

   Cook the vegetables

   After the potatoes have been cooking for about 15 minutes and are nearly tender, add the green beans and stir gently. Cover the pot, reduce the heat to low-medium and simmer for 5 minutes more, or until the potatoes are just cooked and the beans are slightly tender. Drain in a colander.

4. 4

   Heat the oil

   Set a large frying pan over medium heat and add the olive oil.

5. 5

   Make the dressing

   After a couple of minutes, add the chopped garlic and stir continuously for 30 seconds. Add the vinegar, dried parsley and paprika, then stir. Add the drained potatoes and green beans, season with salt and pepper, and gently mix until coated. Remove the pan from the heat.

6. 6

   Serve the vegetables

   Transfer everything to a large serving dish. Serve warm or at room temperature.

What are Spanish green beans and potatoes?

Judías verdes con patatas is a Spanish-style combination of green beans and potatoes, finished here with garlic, olive oil, vinegar and smoked paprika. It is a simple, home-style dish built around vegetables rather than a complicated sauce.

This version works by cooking the potatoes and beans together near the end, then coating them in a quick, aromatic dressing. The result is savoury and lightly tangy, with the paprika adding a gentle smoky note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 265 calories, 6g protein, 39g carbs, 11g fat.

The potatoes provide most of the carbohydrates, while olive oil supplies most of the fat; the green beans and potatoes contribute a little protein. Pair a serving with a protein-rich main and extra salad or other vegetables for a more balanced plate.

Choose potatoes that hold their shape

Potatoes: Yukon Golds are waxy enough to keep their shape while becoming tender. Cut them into similarly sized pieces so they cook at roughly the same rate.

Green beans: Fresh beans become slightly tender in a short simmer. Trimming and halving them makes them easier to mix with the potatoes and serve.

Get the cooking sequence right

Potatoes first: They need more time than the beans, so start them in salted water before adding the green beans. Begin checking for tenderness around the stated cooking time rather than relying only on the clock.

Beans second: Cover the pot and simmer them with the potatoes for 5 minutes. Drain as soon as both vegetables reach the stated doneness so they do not continue cooking in the hot water.

Build flavour in the pan

Garlic: Stir it in the warm olive oil for 30 seconds, keeping it moving so it flavours the oil without browning too much. The vinegar, parsley and paprika go in next, before the vegetables.

Paprika and vinegar: Stir them through the oil to distribute their flavour, then add the drained vegetables. Mix gently to coat without breaking up the potatoes.

Look for tender, intact vegetables

Potatoes: They are ready when a knife or fork goes in easily, but the pieces still hold together. If they are still firm after the beans have had 5 minutes, check them carefully and continue cooking only as needed.

Green beans: Aim for slightly tender beans rather than very soft ones. Drain promptly when both vegetables are ready.

Serve warm or at room temperature

The dish is served warm or at room temperature, so it can be brought to the table soon after cooking or set aside briefly. A simple grilled fish, roast chicken or egg dish can make it part of a fuller meal.

A crisp green salad or sliced tomatoes provide a fresh contrast to the soft potatoes and olive-oil dressing.

Recipe notes & tips

• Cut the potatoes into pieces close to 2 cm so they cook evenly.
• Salt the potato cooking water generously to season the potatoes from within.
• Keep the garlic moving in the pan and add the vinegar after 30 seconds.
• Drain the vegetables well before adding them to the oil mixture.
• Fold the vegetables through the dressing gently to keep the potato pieces intact.

Variations

• Add lemon: Replace the white wine vinegar with lemon juice for a brighter finish.
• Use fresh parsley: Stir chopped fresh parsley through the dish just before serving.
• Increase the paprika: Add a little more smoked paprika for a more pronounced smoky flavour.
• Add chilli: Include a pinch of chilli flakes with the garlic for gentle heat.
• Finish with almonds: Scatter toasted flaked almonds over the dish for crunch.

Common mistakes to avoid

• Uneven potato pieces: They cook at different rates; cut them to a similar size.
• Adding beans too early: They may become too soft; add them when the potatoes are nearly cooked.
• Overcooking the garlic: It can turn bitter; stir continuously and add the other seasonings after 30 seconds.
• Skipping the drain: Excess water dilutes the dressing; let the vegetables drain well before adding them to the pan.
• Stirring too roughly: The potatoes can break apart; fold everything together gently.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan until hot, or serve at room temperature; avoid vigorous stirring.

Frequently asked questions