Blanch the Green Beans:

• Bring a large pot of salted water to a boil.
• Add the green beans and cook for 2-3 minutes until they are bright green and tender-crisp.
• Drain the green beans and immediately transfer them to a bowl of ice water to halt the cooking process. Once cooled, drain and set aside.

Prepare the Potatoes:

• In the same pot, add the halved or quartered baby potatoes.
• Cover with water, add a pinch of salt, and bring to a boil.
• Cook for 10-12 minutes, or until the potatoes are fork-tender.
• Drain the potatoes and set aside.

Sauté the Potatoes:

• In a large skillet, heat the olive oil over medium heat.
• Add the cooked potatoes to the skillet and sauté for 5-7 minutes, stirring occasionally, until they are golden brown and crispy on the edges.

Combine and Season:

• Add the blanched green beans to the skillet with the potatoes.
• Sprinkle the dried basil, dried oregano, and garlic powder over the mixture.
• Add the butter and stir to combine, allowing the butter to melt and coat the vegetables.
• Season with salt and freshly ground black pepper to taste.
• Continue to sauté for an additional 3-5 minutes, ensuring the green beans are heated through and well-coated with the seasonings.

Serve:

• Transfer the potatoes and green beans to a serving dish.
• Serve warm as a delightful side dish to complement your main course.