Simmer potatoes until tender, drain and cool. Quarter potatoes lengthwise. Set aside. In large saute pan, heat oil; add garlic and sizzle for 30 seconds. Add rosemary, lemon zest and chili flakes; sizzle until fragrant. Add potatoes and beans; saute until vegetables are hot and coated with seasonings. Sprinkle with lemon juice; season with salt. Serve warm.
For a complete meal: Add 3/4 lb. diced, pre-cooked chicken breaest, or peeled and deveined shrimp, to skillet along with potatoes and beans. (Cook shrimp until fully pink.)
Per Serving: 162 calories; 16 g carbohydrates; 10 g fat; 0 mg cholesterol; 52 mg sodium; 4 g fiber; 3 g protein; 439 mg potassium; 24 mg vitamin C.