Roasted Potatoes and Green Bean Salad

By Jen Paleracio | February 18, 2021

You know what they say “the early bird catches the worms”! Got up early to go to the grocery store today. I found these fresh green beans and the first thing I thought was to make some type of salad. Sometimes I need something to recharge my energy. Today is a good day to make these roasted potatoes with green beans. Just what I needed to rejuvenate!

Here’s what we need

I like using small red and yellow potatoes, they’re creamier and cook faster. For the herbs and spices I used garlic powder, rosemary flakes, parsley flakes, dried thyme, salt, and red chili pepper flakes. I also added one sliced yellow onion. Then drizzle olive oil.
I washed and trimmed the green beans, then blanched them. You’ll retain the bright green color, nutrients, and crunchiness of any vegetables when blanched for a few seconds then shock them in cold water to stop the cooking process.
For the dressing I combine lemon juice, lemon zest, Dijon mustard, honey, garlic clove (grated), and olive oil. It’s a nice citrusy dressing that taste very fresh.

watch how to make it

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Roasted Potatoes and Green Bean Salad

Jen Paleracio
The potatoes are roasted with lots of herbs and the dressing is with honey Dijon and lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
40 minutes
Total Time 55 minutes
Course Main Course, Salad
Cuisine American, Filipino

Equipment

  • baking sheet pan
  • Spatula
  • Stockpot for boiling water
  • Spider strainer
  • A serving bowl
  • Whisk
  • Measuring cups
  • Measuring spoons

Ingredients
  

  • 5 small potatoes, yellow or red potatoes, cubed
  • 1 yellow onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon rosemary flakes
  • 1 teaspoon parsley flakes
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon red chili pepper flakes

FOR THE LEMON HONEY DRESSING

  • 1 tablespoon lemon zest
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, grated
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons honey
  • 3 tablespoons olive oil
  • salt and pepper to taste

Instructions
 

  • Boil water, add the green beans. Cook for a minute or until they turn bright green. Remove from the hot water, and transfer to a bowl with ice-cold water. Drain and cut diagonally (or bite-sized pieces) in small pieces. Set aside.
  • For the roasted potatoes. Preheat the oven to 425ºF. Line a baking sheet pan with parchment paper. Place the potatoes in the prepared pan, add onion, herbs, salt, and red chili pepper flakes. Drizzle with oil, toss to coat. Spread the potatoes in a single layer for even baking. Bake for 35-40 minutes or until fork-tender.
  • For the dressing. Combine all ingredients use a whisk, mix until well incorporated. In a serving bowl, combine the blanched green beans and potatoes. Pour the dressing over, mix until well combined. Serve with anything grilled.
Keyword green beans, herbs, honey Dijon, lemon, roasted potatoes, salad

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Hi there! Nice to meet you. My name is Jen.

I’m a mom of 2 wonderful girls. I love to prepare and cook home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. However, cooking more meals at home is worth all the effort.  After years of cooking for my family and teaching culinary classes, I can honestly say that I have more control over the quality of the ingredients I use. That means I’m eating a lot better. Eating healthy doesn’t have to be boring and you don’t have to eat the same thing repeatedly. There are ways we can do and naturally enhance the flavor of our food and enjoy home-cooked meals. 

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Posted in Mains, Recipes, Salads and tagged , , , ,