Week 13: Roasted Potato & Green Bean

Roasted Potato & Green Beans
Chef Liz Arraj

Serves 6

2 lbs. potatoes, your choice. Scrubbed clean and diced into bite sized pieces
1 lb. or 4 cups of green beans, parboiled for 1 minute, cooled & chopped
1/2 red onion, diced
1 TBSP. dried Tarragon

1. Prepare potatoes and roasted on oil baking sheet in oven at 400 for 20 minutes or until you can put a fork easily thru them. Let cool.
2. Boil water and toss green beans into it for 1 minute, then plunge into ice cold water. Chop.
3. Prepare dressing in small bowl and whisk well.
4. In large bowl, combine all ingredients and toss well.
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Dressing:
1/4 cup olive oil
2 TBSP. red wine vinegar
2 tsp. Dijon mustard
1 clove of garlic, minced
2 tsp. salt or to taste
1 tsp. black pepper or to taste
 

Tasty Tip:
Here's a silly trick for peeling large potatoes really fast and without risking peeling your fingers in the process. Insert a fork into the top of a potato and hold on to it as you quickly peel your potato!