Sautéed Green Beans and Baby Potatoes with Herb Butter

1.Bring a large pot of salted water to a boil. Add the halved baby Yukon gold and baby red potatoes. Cook for about 10-12 minutes, or until they are just tender. Drain and set aside.

2.In the same pot, bring fresh salted water to a boil. Add the green beans and blanch for 3-4 minutes until they are bright green and tender-crisp. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Drain again and set aside.

3.In a large skillet, heat the olive oil over medium heat. Add the fennel seeds and sauté for about 1 minute until fragrant.

4.Add the boiled potatoes to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until they start to brown and crisp up.

5.Add the blanched green beans to the skillet with the potatoes. Stir to combine and cook for another 2-3 minutes.

6.Reduce the heat to low and add the unsalted butter to the skillet. Allow it to melt, then add the chopped rosemary and thyme. Stir well to coat the vegetables evenly with the herb butter.

7.Season the dish with salt and black pepper to taste. Stir everything together and cook for an additional 1-2 minutes to let the flavors meld.

8.Transfer the sautéed green beans and baby potatoes to a serving dish. Serve warm as a side dish or a light main course.