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Roasted New Potatoes & Green Beans

March/April 2011

Your rating: None Average: 3.9 (71 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

7 Reviews for Roasted New Potatoes & Green Beans

03/18/2015
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!

Easy, filling
Comments
07/06/2014
Anonymous

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

Comments
07/25/2013
Anonymous
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.
Comments
06/23/2011
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
Comments
04/27/2011
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
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