Roasted New Potatoes & Green Beans

March/April 2011

Your rating: None Average: 3.9 (66 votes)

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.

Roasted New Potatoes & Green Beans

6 Reviews for Roasted New Potatoes & Green Beans


Have subbed asparagus for the beans when the beans weren't looking their best. Delicious!

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.

Great new way to use the summer veggies.
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!

So simple
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.

easy to make
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.

Easy to prepare, Family friendly

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