I decided to try another recipe from my Mix It Up app. This time I was going for a veggie main dish. Roasted Baby Red Potatoes and Green Beans tossed in a tangy champagne vinegar and Gorgonzola dressing – served warm. the recipe was actually for new potatoes, but I happened to pick up a bag of baby reds last grocery shopping trip, so I used those.
I don’t want to wait to the end of this post to tell you that these were incredible… so there you go. A must make if you like crispy and crusted potatoes with a strong cheese.
- 1 1/2 Pounds Baby Red or New Potatoes – scrubbed and quartered
- 8 oz. Green Beans – trimmed
- 5 Teaspoons Extra-Virgin Olive Oil – divided
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Freshly Ground Pepper – plus more if needed
- 2 Tablespoons Champagne Vinegar or White-Wine Vinegar
- 1 Tablespoon Dijon Mustard
- 3 Tablespoons Crumbled Gorgonzola or Other Blue Cheese
- 2 Tablespoons Finely Chopped Scallion Greens
- Position rack in lower third of oven; preheat oven to 450°F.
- Toss potatoes and green beans in a large bowl with 2 teaspoons oil, salt and pepper. Spread evenly on a rimmed baking sheet. Roast, stirring once or twice, until the potatoes are tender and golden and the green beans are tender and browned in spots, 25 to 35 minutes.
- Whisk the remaining 3 teaspoons oil, vinegar and mustard in a large bowl. Stir in cheese and scallion greens.
- When the vegetables are done, toss with the dressing in the bowl. Serve warm.
Cute puppy photo bomb… I washed and quartered my baby red potatoes. The recipe said to cut them in half, I think quartered worked really well. I ended up using 10 oz. of green beans, the package I purchased contained that amount. Yes, I cheated and bought prepared green beans and it was an awesome shortcut.
My prepped potatoes, trimmed green beans, 2 teaspoons extra virgin olive oil and salt and pepper went into a big bowl. I gently mixed to coat evenly.
I used my rimmed non-stick baking sheet and found that the potatoes did stick a little… the green beans were fine. I’d probably coat the cookie sheet next time with cooking spray.
While the potatoes and green beans were roasting in the oven, I started on the vinaigrette. I used Katz Sparkling Wine Vinegar, Grey Poupon, extra virgin olive oil and I ended up adding a little ground pepper as well.
I got the dressing mixed and then measured out my Gorgonzola cheese and chopped up my scallions. The chunks of Gorgonzola in the container were a little two big, so I ended up breaking them up a bit.
I used all 35 minutes plus a little more for the roasting process. They could not have come out more perfect. I quickly gobbled up a plate after the photo shoot.
I then packed up a “to go” container for a friend and I still had two containers left for other meals. The heat of the potatoes melted the Gorgonzola bits and combined with the tangy vinegar/Dijon dressing – oh my, a definite recipe keeper.
Nutrition Info. – Recipe makes 6 servings
Per serving: 151 calories; 5 g fat ( 1 g sat , 3 g mono ); 3 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 295 mg sodium; 567 mg potassium.
My calories were higher since I made the recipe into 4 servings. 226 calories a serving. My girlfriend had them as a side dish to leftover prime rib… I think they would be excellent with roasted chicken if you were going for a side dish.