Side Dishes   -   Best New Potatoes & Green Beans   by Sarah Nejdl

Description	Pick out the smallest red-skinned potatoes available, of similar size so they cook evenly. Cook them whole, then cut into halves or quarters when tossing with the butter and garlic.
Ingredients	1 tablespoon kosher salt 1 teaspoon sugar (don't skip, it really makes the difference) 1 pound very small red potatoes, washed well, skins on 1 pound fresh green beans, stem ends snapped off, broken in half or thirds Garlic to taste (1-2 cloves) 2 tablespoons unsalted butter
Directions	Start the water, salt and sugar to a boil while prepping the potatoes. Add the potatoes as soon as they're prepped, cover and let cook until nearly done. (Actual time will vary based on the size and density of the potatoes. The tiny potatoes from Summit took only about 20 minutes.) Add the beans, return to a boil and cook for about 7 minutes or until the beans are well-cooked but still bright green. Drain. Return to the hot pot and toss with garlic and butter. Add more salt if needed.
Serves	8
Time to Make	20 min hands on, 45 min total cook time