1 1/2  pounds fresh green beans
2 pounds round white potatoes
½ bunch fresh parsley
¾ cup butter
Salt

Rinse potatoes and put them in cold salted water. Boil the water and simmer potatoes until cooked through, about 45 minutes.

Boil a pot of salted water; add cleaned and rinsed green beans. Longer beans can be cut in half. Simmer until soft, about 10 minutes.

Chop the parsley. Peel and cut the potatoes into 2-inch slices. Drain the beans. In a large pot, soften the butter then add the potatoes and beans and mix gently with a wooden spoon. Add parsley and salt to taste, if needed. Stir again or cover the pan and shake it a bit to spread the ingredients evenly.

NOTE: Pancetta may be used instead of butter.