Sauteed Green Beans And Potatoes With Rosemary And Lemon Zest

• 1 pound red potatoes
• 1/4 cup olive oil
• 1 tablespoon chopped garlic
• 1 1/2 tablespoons finely chopped rosemary
• 1 teaspoon grated lemon zest
• 1/4 teaspoon red chili flakes
• 1 pound green beans, trimmed and blanched
• 2 teaspoons lemon juice
• Salt

Simmer potatoes until tender, drain and cool. Quarter potatoes lengthwise. Set aside.

In large sauté pan, heat oil; add garlic and sizzle for 30 seconds. Add rosemary, lemon zest and chili flakes; sizzle until fragrant. Add potatoes and beans; sauté until vegetables are hot and coated with seasonings. Sprinkle with lemon juice; season with salt. Serve warm.

For a complete meal: Add 3/4 lb. diced, pre-cooked chicken breast, or peeled and deveined shrimp*, to skillet along with potatoes and beans. (*Cook until shrimp is fully pink.)