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Almond Green Beans and Smoked Paprika Potatoes

Almond Green Beans and Smoked Paprika Potatoes

When was the last time you wondered what’s for dinner and couldn’t come up with a simple side dish? I know this happens to me ALL the time. Roast chicken is usually one of my go to dishes but I end up with the same side dish constantly.

The idea behind this dish was to take simple ingredients that I always have on hand (potatoes and green beans) but give them a strong flavor. I also wanted to create a really simple gluten free Thanksgiving side dish.

The star of the dish is smoked paprika. This is a spice that I think is really not utilized enough. It’s also a spice where a little goes a long way. I first had smoked paprika in Spain where it’s more regularly used.

For this recipe you’ll use the oven and the stovetop. While I combined the potatoes and the beans you could just as easily serve them individually. If you do decide to keep them separate, mix up a little extra smoked paprika with butter to melt on top of the beans.

White serving dish with mixed paprika potatoes and green beans

Almond Green Beans with Smoked Paprika Potatoes

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

A simple side dish for any of your main meals, these beans and potatoes have a kick of spice from cayenne pepper and smoky depth from the paprika.

Ingredients

  • Smoked Paprika New Potatoes
  • 1 ½ - 2 lb new potatoes
  • ½ tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp cinnamon
  • Pinch cayenne pepper
  • ½ tsp salt
  • 1/4 tsp black pepper
  • 1 tsp minced garlic

Almond Green Beans

  • 1 lb green beans
  • 1 Tbsp minced garlic
  • 1 ½ tsp olive oil
  • 1/2 tsp each salt and pepper
  • 2 Tbsp slivered almonds

Instructions

Make the new potatoes by preheating your oven to 400 degrees and line a baking sheet with aluminum foil. Set aside.

Wash potatoes and quarter them before draining and placing them in a bowl large enough that they can be stirred comfortably.

In a small bowl, combine the spices, stirring them until well integrated.

Pour spices over the potatoes and stir, coating all of the potatoes.

Spread the potatoes over the aluminum-foil lined pan in a single layer and place the pan in the oven for 30 minutes.

Rinse green beans and trim the ends. Drain and set aside.

In a large pan over high heat, saute the olive oil and garlic until the garlic is tender. 

Add in the green beans and continue to stir over high heat.

Stir in the salt and pepper and top with slivered almonds.

Remove the potatoes from the oven and add into the green beans and stir together before serving.

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