Rinse the spring potatoes in running water. Chop them in half and soak in water to get rid of the bitterness.
Boil the green beans and chop into thirds.
Heat vegetable oil in a pot. Wipe excess water off the potatoes from step 1 and add to the pot. Stir-fry for about 8 to 10 minutes.
Cook until the potatoes are translucent and slightly browned.
Add ● ingredients to the potatoes in step 4. Simmer for about 15 minutes.
Take the lid off. Turn the heat higher and continue simmering. Mix the broth with the potatoes. Add green beans from step 2 a few minutes before turning the heat off.
Story Behind this Recipe
Don't you love these spring potatoes? When they're in season, I always make this dish. I don't usually add the green beans, but I wanted to make it colorful this time.
Here, I cooked the spring potatoes without peeling the skin, but if you're using regular potatoes please peel them. Because the potatoes were small I chopped them in half, but if your potatoes are large, chop them into fourths. Please be careful with the cooking time for the potatoes because it really depends on their size.