This past Father’s Day I entertained 15 people at my home. The usual guest list is about 20 plus, so this was a rather small gathering for me. Regardless of the size of the party, it takes time to plan a menu, although my blog really helps. My husband usually lets me do my own thing, but this year he wanted to plan it with me.
When it came time to pick the entree, I made some suggestions, like london broil, chicken, salmon or steak. His idea: hot dogs and hamburgers. I laughed and said, “surely you don’t want to have to grill on Father’s Day…let me make some london broil and you can relax”. But he insisted on a classic BBQ. I let it go, knowing I would bring it up again the next day.
I asked him again, and he was firm. I guess when a man wants a hot dog and a hamburger he’s gotta have it! And who am I to deny him on a day to celebrate him as a father? So we had them, and although I had something less conventional in mind, I must say he did a great job.
The sides are always the hardest to choose. If you remember, my rule is to never to prepare a dish you have never made before when you are expecting company. I really wanted to try the garlicky green beans and potatoes, but I didn’t get a chance to try making them in advance, so I took my chances.
They turned out beautifully, and this dish was a big hit! It was easy to make, but your guests will think you had been cooking all day. Just a few notes, I used 3 cloves of garlic, but you can cut it down to two if you prefer. You must watch the potatoes carefully, even if you are setting your timer. If there is not enough liquid they will easily burn (some of mine did, but I was able to save most of it, and leave the badly burned ones out of the picture). If you need more liquid just add a little in. Also, watch the green beans carefully, and take them immediately off the heat when they turn bright green. They will continue to cook after you have removed them from the heat and you don’t want mushy, unappealing, green beans.
This one is definitely a keeper. The potatoes are caramelized until they are irresistibly flavorful and the green beans are crisp and prepared superbly. The chicken broth is absorbed beautifully and the wine adds a hint of sophistication to the taste. I know you are going to love this one!
This recipe will serve 6-8 people who will want to leave extra room on their plate for a huge helping of this perfect side dish.
Ingredients for Garlicky Green Beans and Potatoes
2 tbsp. olive oil
3 tbsp. butter
1/2 large red onion, chopped
2 pounds green beans
15 small red potatoes, cut into halves
2 or 3 large garlic cloves, chopped
1/4 cup chicken broth
1/4 cup of wine, plus 1/4 set aside
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Heat olive oil and butter in a medium skillet over medium heat.
Add onions and cook until translucent, about 4-5 minutes.
Stir in garlic and cook for 1 minute.
Pour in chicken broth and 1/4 cup of wine, and heat until wine has reduced, about 2-3 minutes.
Add potatoes, cut side down, and let cook about 5 minutes, or until the cut side has turned golden brown.
Add in 1/4 cup of wine and green beans.
Cook until green beans have turned bright green and immediately remove from heat.
Serve hot.
It’s that simple!
