Fresh new potatoes are always a crowd-pleaser and can be combined with green beans and herbs that are so readily available at farmers markets this time of year. The tubers are not only tasty but they supply important potassium, Vitamin B-6, magnesium, and lots of fiber. I enjoy the delightfully crispy ends of the green beans when they are roasted.
2 pounds new potatoes, cut into quarters or into bite sized pieces (the smaller the pieces the less cooking time will be needed)
1 pound green beans, washed, ends trimmed, and snapped in half
1 large green onion or 2 small, chopped
1 clove garlic, diced
2 – 3 tablespoons olive oil
1-3 tablespoons each of fresh dill and parsley, finely chopped
Pinch of sea or kosher salt and a sprinkle of fresh black pepper
(The more herbs, the less salt is needed for flavor).
Preheat oven to 375 degrees F. In an extra large mixing bowl toss the green beans, potatoes, green onions, olive oil, garlic, salt and pepper together.
Grease a roasting pan or shallow casserole dish or line one with parchment paper (less scrubbing of the dish after roasting). Place the mixture in the pan and roast about 45 minutes to an hour, stirring after the first half hour, until potatoes are tender.
This dish can be made with carrots, asparagus, or other favorite veggie instead of or added to the green beans.