Roasted Baby Red Potatoes and Green Beans

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.

Ingredients

• 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

Directions

1. Position rack in lower third of oven; preheat oven to 450°F.
2. 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.
3. Whisk the remaining 3 teaspoons oil, vinegar and mustard in a large bowl. Stir in cheese and scallion greens.
4. 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.

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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.

Enjoy!