Put a pan of water on to boil. Add 800g floury potatoes, cut into thick slices, and simmer for 10-15 mins until just tender. Drain the potatoes and season. Meanwhile, cook 200g trimmed fine green beans in a pan of boiling water for 3 mins, then drain and run under cold water. Heat 100ml sunflower oil in a large, non-stick pan. Add the potatoes and fry for 20 mins, turning occasionally, until they are cooked through and golden brown. For the final min, toss through the beans to heat through. Lift the potatoes and beans out of the oil with a slotted spoon and drain on kitchen paper. Deseed and finely chop 1 red chilli, and finely chop 2 garlic cloves. Once the oil has cooled slightly, add the chilli and garlic and fry for 3 mins until softened. Sprinkle the chilli, garlic and 1/2 small pack of chopped coriander over the potatoes and beans, then serve.