John Myers
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Green Beans with Rosemary Potatoes and Meatballs
The perfect green beans with rosemary potatoes and meatballs recipe with a picture and simple step-by-step instructions.
Prepare beans
- 500 g Green beans
- 2 Garlic cloves
- 1 tsp Salt
- 2 tbsp Rapeseed oil
- 1 tsp Savory
- 500 ml Water
Rosemary Potatoes
- 3 Medium potatoes
- 1 size Roughly cut the onion
- 1 Stalk Rosemary
- 50 g Breakfast bacon
- 1 Garlic clove crushed
- 3 tbsp Rapeseed oil
- Pepper and salt
Prepare beans
- Crush the garlic clove with a little oil and sauté savory, put the beans in the saucepan, deglaze with water and season with salt. Cook for 12 to 15 minutes, but do not miss the bite test, strain.
- Heat the oil in a pan, glaze the Knofi and roll the beans in it, pepper and season with a little salt.
Rosemary Potatoes
- Mix the diced potatoes and onions in a bowl with the oil, rosemary and Knofi. Mix in the bacon. Season to taste with pepper and salt. Attention: Potatoes need a little more salt.
- Preheat the oven to 200 °, distribute the potatoes evenly on a baking sheet. Bake in the fan for about 35 minutes.
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