Roasted New Potatoes & Green Beans

Roasted New Potatoes & Green Beans

10 Reviews
From: EatingWell Magazine, March/April 2011

Whoever said potato salad needs to be cold? For this warm version, new potatoes are roasted right alongside green beans, then tossed in a tangy champagne vinegar and Gorgonzola dressing. If you like, you can toss in some baby arugula.

Ingredients 6 servings

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  • 1½ pounds new or baby potatoes, scrubbed and cut in half
  • 8 ounces green beans, trimmed
  • 5 teaspoons extra-virgin olive oil, divided
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper, plus more to taste
  • 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


  • Active

  • Ready In

  1. Position rack in lower third of oven; preheat 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.
  • Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 151 calories; 5 g fat(1 g sat); 3 g fiber; 23 g carbohydrates; 4 g protein; 41 mcg folate; 3 mg cholesterol; 2 g sugars; 0 g added sugars; 320 IU vitamin A; 13 mg vitamin C; 54 mg calcium; 1 mg iron; 285 mg sodium; 567 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, 1 fat

Reviews 10

July 17, 2019
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By: Carissa Higgins
My husband said this is one of his favorite dishes. I used blue cheese and the sauce is amazing.
July 06, 2018
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By: Rae
This was incredible! Made as is with veggies from the farmers market!
August 02, 2017
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By: Jimmy Jim Lamb
The dish was awesome. I did add some carrots to the dish and they were great too. Next time I think I'll add some bell peppers and onions. I did not have White Wine Vinegar so I used Balsamic Vinegar instead and it worked fine. The next time I will put the green beans about half way through because they (even though good) shriveled up too much. I also didn't have gorganzola which I'll use next time. Great dish.
March 18, 2015
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By: EatingWell User
Great side dish I made this last night as a side to salmon and it was great. I roasted the green beans at the same time as the potatoes as the recipe calls for, and they came out pretty limp. I prefer my green beans with some crisp. I saw a comment that said they put the green beans in later and only roasted them for 10 minutes; I might try that next time. Or I may omit the green beans and just do the potatoes this way. The dressing was delicious! Pros: Easy, filling Cons: Green beans were very limp
July 06, 2014
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By: EatingWell User
Have subbed asparagus for the beans when the beans weren't looking their best. Delicious!
July 25, 2013
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By: EatingWell User
Very tasty dish! Served this dish with company and they loved it. It was very tasty and a different way to use the summer veggies. I don't cook a lot so getting the potatoes and greens cooked just right involved several checks but, now that I've cooked the dish once, it should be really easy. I substituted Parmigiano-Reggiano cheese for the blue cheese as I don't care for blue cheese. It was a great substitute. Pros: Great new way to use the summer veggies.
June 23, 2011
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By: EatingWell User
WOW! Delicious!! I made my own adjustments... I used Splenda instead of sugar.... And substituted the Gorgonzola for Parmesan as that is what I had on hand. Used cayenne pepper seasoning and it was fabulous! Everyone came back for seconds! Pros: So simple Cons: None
April 26, 2011
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By: cathlinberreth01
great combo I had to cook the full 35 minutes to get the vegetables browned. I substituted white wine vinegar and used everything else. It was really good! I served it with a roast and we ate them ALL. Pros: easy to make
April 12, 2011
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By: EvaMcD
Tasty using different cheese as well This dish was very tasty! I didn't have the Gorgonzola cheese or the scallions, so I just substituted freshly grated Parmigiano-Reggiano cheese. I used it to accompany the Pork Tenderloin "Rosa di Parma" I made (also on this site-yum). It was a match made in heaven. My kids loved it. My company loved it. My only caution is that you need to watch the green beans. The first time I made it, some of the beans burned. The second time, I added the green beans about 10 minutes before the potatoes were done. That worked out much better. Pros: Easy to prepare, Family friendly Cons: Green beans can burn
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