Sautéed Green Beans and Potatoes with Rosemary and Lemon Zest

Ingredients:
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 fresh-squeezed lemon juice 
Salt


Preparation:
In a large saucepan over medium-high heat, add potatoes with water. Bring just to boil; reduce heat to medium, cover, and cook until tender, approximately 12 to 15 minutes. Remove from heat; drain and let cool. When potatoes are cool enough to handle, quarter potatoes lengthwise. Set aside.


In large frying pan, heat olive oil; add garlic and let sizzle for 30 seconds. Add rosemary, lemon zest, and chili flakes; let sizzle until fragrant. Add cooked potatoes and blanched green beans; sauté until vegetables are hot and coated with seasonings. Sprinkle with lemon juice and season with salt.
Serve warm.
Makes 6 servings.