Potatoes and Green Beans with Crispy Prosciutto and Spring Onions

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As spring approaches we look for fresh new recipes for our table. This is not only a great addition to your weeknight table but dinners for a crowd as well. This dish is like getting two sides in one! Your starch and your vegetables. I call that a win, win! The crispy prosciutto doesn’t hurt either!

Potatoes and Green Beans
with Crispy Prosciutto & Spring Onions


  • 1.5 lbs baby potatoes, halved (washed)

  • 1 lb string beans, ends snapped off (washed)

  • 1/2 c prosciutto, ask for a piece cut a quarter of an inch thick, then cut it into cubes

  • 1 spring onion bulb, chopped (about a half of a cup)

  • 2 Tbsp olive oil, divided

  • 1/4 c white wine

  • 1 Tbsp lemon zest

  • 1/2 lemon, juiced

  • 1 tsp salt

  • 1 tsp pepper


  1. Fill a large pot with water. Put the potatoes in the pot (after you have washed them and cut them into halves). Bring the potatoes to a boil for about 10 minutes. The potatoes should be tender to where you can stick a fork in them but not mushy. Once they are done drain them and set aside.

  2. While the potatoes are boiling you can take the green beans and snap the stems off.

  3. In a large skillet or non stick frying pan heat one tablespoon of olive oil over a medium heat. Once the pan has had a chance to warm add the chopped prosciutto pieces. Saute the prosciutto for about 5 minutes you will see it start get brown and appear crispy. Then add in the chopped spring onions and saute for another minute.

  4. Add the potatoes to the skillet and let them saute for about 17 minutes. Move them around every couple of minutes (3-5). Make sure to monitor the heat. You want them brown and not to burn so adjust the heat on the pan if necessary.

  5. After the potatoes start to brown take the 1/4 cup of wine and put it in the pan. It will help "Deglaze" the pan. Scrape up any brown bits from the pan. Then add the string beans to the pan and turn the heat down low and cover for 5 minutes.

  6. After five minutes remove the cover. Season the potatoes and green beans with the salt, pepper, and lemon zest. Drizzle the remaining table spoon of olive oil over the pan and give everything a good toss in the pan with a wooden spoon!

  7. Test a string bean for desired texture. I like them a little bit crunchier so I only need to saute them for 5 minutes more. If you like them a bit on the softer side continue to saute until their are your desired texture.

  8. Remove from the heat and serve on a platter. Squeeze half of a lemon over the plate. Make sure you get all the prosciutto and onion pieces into the platter…that is the good stuff!