Title: Roasted Potatoes and Green Beans with Tangy Dressing
Description: Roasted potatoes and green beans with a tangy dressing is a delicious and easy side dish that can be served with any meal. The potatoes are crispy on the outside, tender on the inside, and the green beans are crisp-tender. The dressing is made with olive oil, lemon juice, and Dijon mustard, and it adds a bright and flavorful touch to the dish.
Description: Roasted potatoes and green beans with a tangy dressing is a delicious and easy side dish that can be served with any meal. The potatoes are crispy on the outside, tender on the inside, and the green beans are crisp-tender. The dressing is made with olive oil, lemon juice, and Dijon mustard, and it adds a bright and flavorful touch to the dish.
- garlic powder to taste
- salt to taste
- salt & pepper to taste
- ground black pepper to taste
- for the dressing
- 2 tablespoon extra virgin olive oil
- 1 tablespoon extra virgin olive oil
- 1 pound yukon gold potatoes cubed
- 1 medium onion, coarsely chopped
- 1/2 pound string green beans ends removed
- 1 tablespoons lemon juice
- 1 1/2 to 2 teaspoons dijon mustard to taste
- Carbohydrate 20.5548611352154 g
- Cholesterol 0 mg
- Fat 4.94626328325 g
- Fiber 2.58573308625123 g
- Protein 2.43082271852049 g
- Saturated Fat 0.69873675405 g
- Serving Size 1 1 Recipe (180g)
- Sodium 917.945198050054 mg
- Sugar 17.9691280489641 g
- Trans Fat 0.154362637575 g
- Calories 133 calories
Step-by-step
- Preheat oven to 425F.
- In a large bowl, combine the potatoes and onions.
- Toss the potatoes and onions with 1 tablespoon olive oil to coat.
- Transfer the coated potatoes and onions to a baking sheet.
- Sprinkle with garlic powder, salt and pepper.
- Bake in the preheated oven for 10-15 minutes, until the potatoes are slightly tender.
- Place the green beans in the large bowl from the potatoes and toss to lightly coat, adding more oil if needed.
- 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 return the vegetables to the large bowl and slowly add the dressing, tossing and tasting. There is more dressing than I think is needed just for the salad but works out wonderfully if used to marinate the salmon.
Most home cooks crowd the baking sheet when roasting vegetables, trapping steam that ruins any chance of achieving a crisp exterior. High heat is essential here, operating reliably at 425 degrees Fahrenheit to drive off surface moisture quickly. Yukon Gold potatoes provide a starchy interior that yields a fluffy texture when roasted properly, provided they are cut into uniform cubes. Using too much oil coats the vegetables in a heavy film rather than allowing direct contact with the hot metal surface.
Equipment and Baking Sheet Management
Standard rimmed baking sheets conduct heat efficiently, but dark metal pans absorb more thermal energy than light aluminum. Line the pan with parchment paper to prevent sticking without adding extra fat, or use an uncoated sheet for maximum browning. A single metal baking sheet works fine if the potatoes and onions are given a head start in the oven before the green beans are added. Staggering the cooking times prevents the delicate green beans from turning mushy while the denser root vegetables finish cooking.Dressing Emulsification and Vegetable Prep
Whisking the extra virgin olive oil, lemon juice, and Dijon mustard in a small bowl creates a temporary emulsion that clings to the warm vegetables. Adding the dressing gradually allows precise control over the acidity level. Store any leftover dressing in a sealed glass jar in the refrigerator for up to three days. String green beans require a thorough drying step after washing; excess water droplets remaining on the pod surfaces will cause steaming instead of roasting.
