With the Satina New Potatoes and Maxibel French Dwarf Beans in a recent CSA box this Sauteed New Potatoes & Green Beans with Sorrel Butter has become a delicious side dish option to enjoy them. Every time I've made this we end up with no leftovers! Scroll down to see how we whip up this side in a matter of minutes and don't forget to pin or print the recipe card to make this for the week ahead.

Portrait photo of the finished dish of Sauteed New Potatoes & Green Beans with Sorrel Butter

What You'll Love About This Sauteed New Potatoes Recipe

You'll love these sautéed potatoes for their crispy edges and tender interior. They're tossed in a delicious flavored compound butter of fresh herbs like French sorrel and chives paving the way for an easy sauce for this summertime side. It's the perfect accompaniment to a grilled fish or roast chicken breast. I've even enjoyed this with a grilled steak for al fresco dining. Truly a wonderful side to any main dish.

Ingredients for the Sauteed New Potatoes & Green Beans with Sorrel Butter

An easy side to be served with your main course, we need just a few ingredients:

1 pound small new potatoes skin on and diced in to ½ inch chunks. This recipe will also work with any type of potato with thin skins like baby potatoes, baby yukon golds, or small red potatoes. We'll keep the skins on for ease in cooking these pan-fried potatoes.
1 cup French dwarf beans ends trimmed. The Maxibel Dwarf French Beans were of the haricot vert variety and are thinner than other green bean varieties. Any green bean type will work here, too.
1 to 2 fresh French sorrel leaves. If you don't have French sorrel on hand lemon zest will be a great substitute. You can also add in thyme or parsley leaves to help craft that bright and citrus-like flavor for the compound butter.
12 chive sprigs
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons unsalted butter softened
1 tablespoon olive oil

Flatlay photo of the finished side dish for Sauteed New Potatoes & Green Beans with Sorrel Butter.

How to Make the Sauteed New Potatoes & Green Beans with Sorrel Butter Recipe

This recipe for sauteed potatoes is a two-part process. First we blanch the green beans and potatoes before pan frying them in a single layer. Here's how we make it:

Part I: Blanching Potatoes & Green Beans

Prep the sorrel chive butter by finely chopping the sorrel leaves and fresh chives. Mix into the softened butter with a fork. Season with ½ teaspoon kosher salt and ¼ teaspoon of ground black pepper. Set to the side.
Bring a large saucepan filled with water to a boil. Prepare an ice bath in a large mixing bowl as part of our blanching the new potatoes and green beans.
As water comes to a boil, trim the green beans and dice potatoes into ½ inch chunks.
Once water is boiling, add the potatoes and boil for 3 to 5 minutes until they become just knife tender. They will cook relatively quickly so keep an eye on them. Use a slotted spoon to remove potatoes promptly and place them in the ice bath. Remove potatoes to dry on a rimmed baking sheet lined with unbleached paper towels or clean linen kitchen towel to remove excess moisture.
Add the green beans to the boiling water and cook for 1 to 3 minutes until they turn a bright green. Use a slotted spoon to remove green beans promptly and place them in the ice bath. Remove green beans to dry on a rimmed baking sheet lined with unbleached paper towels or clean linen kitchen towel to remove excess moisture.

Part II: Pan Frying the Potatoes and Green Beans

Preheat a large cast iron skillet over medium heat. Add 1 tablespoon olive oil and swirl to coat bottom of pan. Add the new potatoes and cook, stirring frequently, until the edges begin to crisp and potatoes begin to turn slightly golden, about 5 to 7 minutes. During the last two minutes of cooking, add the blanched green beans. Season with the remaining kosher salt and ground black pepper. Spoon in the prepared sorrel chive butter and stir to coat the green bean and potatoes in the compound butter.
Garnish with chopped fresh parsley leaves and flaky sea salt, as desired.

More Summertime Recipes to Try

In summer, we're all about ease of cooking as temperatures rise but keeping flavor at the center. Head to the Summer category page for plenty more summertime recipes to inspire this delicious season of cooking, and eating, well.

Sauteed New Potatoes & Green Beans with Sorrel Butter

Frances Kellar

A delicious summertime side dish featuring the Satina New Potatoes and French Dwarf Green Beans. The Sorrel Chive Butter adds brightness to this side dish that's perfect alongside grilled fish or chicken.

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Course Side Dish

Cuisine American

Servings servings

Equipment

1 Rimmed baking sheet
1 3 quart sauce pan

Ingredients

1 pound new potatoes skin on and diced in to ½ inch chunks
1 cup French dwarf beans ends trimmed
1 to 2 fresh French sorrel leaves
12 chive sprigs
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons unsalted butter softened
1 tablespoon olive oil
Fresh parsley leaves for garnish

Instructions

Prep the sorrel chive butter by finely chopping the sorrel leaves and fresh chives. Mix into the softened butter with a fork. Season with ½ teaspoon kosher salt and ¼ teaspoon of ground black pepper. Set to the side.
Bring a large saucepan filled with water to a boil. Prepare an ice bath in a large mixing bowl for blanching the new potatoes and green beans.
As water comes to a boil, trim the green beans and dice potatoes into ½ inch chunks. The skin is thin on the potatoes so no need to peel them.
Once water is boiling, add the potatoes and boil for 3 to 5 minutes until they become just knife tender. They will cook relatively quickly so keep an eye on them. Use a slotted spoon to remove potatoes promptly and place them in the ice bath. Remove potatoes to dry on a rimmed baking sheet lined with unbleached paper towels or clean linen kitchen towel to remove excess moisture.
Add the green beans to the boiling water and cook for 1 to 3 minutes until they turn a bright green. Use a slotted spoon to remove green beans promptly and place them in the ice bath. Remove green beans to dry on a rimmed baking sheet lined with unbleached paper towels or clean linen kitchen towel to remove excess moisture.
Preheat a large cast iron skillet over medium heat. Add 1 tablespoon olive oil and swirl to coat bottom of pan. Add the new potatoes and cook, stirring frequently, until the edges begin to crisp and potatoes begin to turn slightly golden, about 5 to 7 minutes. During the last two minutes of cooking, add the blanched green beans. Season with the remaining kosher salt and ground black pepper. Spoon in the prepared sorrel chive butter and stir to coat the green bean and potatoes in the compound butter.