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Preparing an Easter menu and in need of a side dish?…
Roasted potatoes and haricots verts is a wonderful accompaniment for ham, salmon, chicken or beef. The combination of crispy potatoes and tender beans with rosemary is delicious and simple to prepare for a large or a small gathering with friends and family.
Haricot verts {ah-ree-koh VEHR} are French green beans. They are stringless slender green beans and widely cultivated in France. They are available in most grocery stores and other specially stores {Whole Foods Market & Trader Joe’s}. This is my favorite beans to use in cooking year-round.
{print recipe, Here}
serves 8-10
Ingredients
3 pounds red potatoes, quartered
2 tablespoons olive oil
1 tablespoon rosemary
1 pound haricots verts {French green beans}, trimmed
1 tablespoon unsalted butter
1 teaspoon minced garlic
coarse salt and pepper
Instructions
Preheat oven to 425˚ F .
Line a rimmed baking sheet with parchment paper.
Spread potatoes on a baking sheet, then drizzle with olive oil, add rosemary and salt. Toss together then spread out potatoes in a single layer. Roast 1 hour until potatoes are crispy/golden brown and tender inside.
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{10-15 minutes before the potatoes are done}
Bring a pot filled with enough water to cover the beans to a boil over high heat. Add 1 teaspoon of salt and green beans and cook for 3-4 minutes, until the beans are crisp-tender. Drain beans and transfer to a bowl and set aside.
In the same pot, melt the butter over medium/low heat. Add garlic and stir for 30-40 seconds.
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Add cooked beans, salt and pepper and toss. Turn heat off.
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When the potatoes are done baking, take the pan out of the oven and loosen potatoes off the baking sheet. They will be brown and crispy on the underside.
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Add haricots verts to the potatoes and toss gently. Transfer to a bowl and serve
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Simple dinner, store bought rotisserie chicken with roasted potatoes and haricots verts.
{print recipe, Here}
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posted by: Kay
