Quarter 3-4 small red skinned potatoes
Place potatoes in a small sauce pan, cover with water and bring to a boil, then reduce to a simmer and cook for 15 minutes or until firm tender.
While the potatoes are cooking, trim the end off of the green beans.
Place 1/2 lb Green Beans in a microwave safe dish, rinse under cold water, pour the water off and cover with plastic wrap and cook on high for 2 minutes.
While the beans are cooking, prepare a bowl with ice cubes and cold water and when the beans are cooked, drain the beans and immediately put the beans into the water bath to stop the cooking.
While the beans are cooling, add 1 tbsp unsalted butter to a small skillet and heat over low heat. Grate 2 cloves of garlic into the skillet, and just allow to melt, but no really cook. Combine the garlic and melted butter.
Remove beans from water to a paper towel and reserve.
When the potatoes are cooked, strain and add to the melted butter and garlic.
Finally, add the green beans, salt, and bring the heat to medium, and stir the mixture for a minute or 2 to heat the green beans.
