Thursday, August 1, 2013

Roasted Baby Potatoes with Green Beans and Garlic

Today is Lammas Day, and so by rights I should really be posting about bread. Unfortunately I haven't been baking much lately, so you'll have to make do with this link to my longstanding go-to loaf, and a recipe for roasted vegetables. 

In truth, today's offering is so nonsensically simple that it almost doesn't qualify as a "recipe" at all, but it's also too good not to share. The combination of the browned potatoes and garlic with the still-crispy beans makes a perfect side dish, while the addition of roasted chickpeas turns the whole business into an über-easy entree that repays minimal effort with maximum rustic charm. And while we're on the subject of rusticity - if you're feeling ambitious, a freshly baked loaf of crusty bread never comes amiss, and is always worthy of celebration!

Roasted Baby Potatoes with Green Beans and Garlic
~ 3 lbs. baby potatoes, quartered
~ 3 tbsp. extra virgin olive oil
~ 1 tsp. each: salt, marjoram, smoked paprika
~ A few grinds black pepper
~ 1 lb. green beans, trimmed and snapped in half
~ 20 peeled garlic cloves (you can cut them in half if they're huge)
~ 1 batch roasted chickpeas (optional, but awesome)

~ Preheat oven to 400 degrees fahrenheit and coat a baking sheet with cooking spray.
~ Arrange the potatoes and garlic cloves on the baking sheet, add the olive oil, salt, marjoram, paprika, and black pepper and stir to coat thoroughly. (I do this with my hands; it makes sure everything gets coated and has the added bonus of that whole moisturizing thing!)
~ Roast the potatoes for 30 minutes, stirring occasionally.
~ Add the green beans and garlic, mix thoroughly, and roast another 15-20 minutes. 
~ Remove from oven and allow to cool a few minutes before serving.
~ NB: if including the chickpeas, simply coat another baking sheet with cooking spray, drain and pat dry one 15 oz. can of chickpeas, arrange them on the baking sheet, sprinkle with salt and pepper, and roast at the for 15 minutes, until crisp and slightly browned. Add them to the finished dish just before serving for added crunch and protein.

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