While I believe we incorporate a good amount of veggies in our household diet, spring time really is a great time to add more to your repertoire. My in-laws have a substantial garden growing by this time and they are quite eager to share. I consider it my family CSA. Recently, they brought over some green beans and red potatoes for me.
I wanted to make a dish to highlight the best of the two ingredients while maintaining the flavor of the food. I kept it simple. A combination of favors with the ease of this dish cannot be beat. I have used this side dish to compliment many main courses, including blackened salmon, which we served on Mother’s Day this year.
While the original recipe did not call for onions, the addition of the same gives the dish a dimension of flavor that I appreciate. If you are not an onion fan, feel free to omit.
What fruits or vegetables do you look forward to during the spring?
Oven Roasted Potatoes and Green Beans
Adapted from The Vanilla Bean Blog who adapted it from Ina Garten and The Joy of Cooking
- 1 pound potatoes, diced large (I prefer the smaller potatoes, i.e. fingerling, small red, small gold.)
- 1/2 large onion, sliced
- 1 pound string green beans, ends removed
- 1/8 cup good olive oil
- 1 tsp salt, plus more to taste
- 1/2 tsp ground black pepper
- Preheat oven to 425F.
- In a large bowl, combine the potatoes and onions.
- Toss the potatoes and onions with olive oil to coat.
- Sprinkle salt and pepper.
- Transfer the coated potatoes and onions to a baking sheet.
- Bake in the preheated oven for 25-30 minutes, until the potatoes are tender. Toss once while cooking, at the half-way mark.
- After the potatoes are tender, toss in the string beans to the pan.
- Bake for another 10-15 minutes, until the beans are tender.
- Remove from the oven and add more salt and/or pepper if you want.