Roasted Potatoes and Green Bean Salad
The potatoes are roasted with lots of herbs and the dressing is with honey Dijon and lemon.
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.