Description
Green bean and potato salad brings Mediterranean charm to your table. Cool herbs and zesty vinaigrette mingle with tender vegetables, creating a light yet satisfying side dish you’ll crave all summer long.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds (680 grams) potatoes, peeled and cut into medium-sized cubes
- 1 pound (454 grams) green beans, trimmed
Seasonings and Spices:
- 0.5 tablespoon (7.5 milliliters) taco seasoning
- 0.5 tablespoon (7.5 milliliters) oregano
- 0.5 teaspoon salt
- 0.3 teaspoon pepper
- 0.25 teaspoon salt
Oils and Aromatics:
- 1.5 tablespoons (22.5 milliliters) olive oil
- 4 garlic cloves, minced
Instructions
- Heat the oven to a robust 400°F (200°C), positioning the rack in the center to ensure even roasting.
- Thoroughly wash and peel the potatoes, then dice them into uniform, bite-sized cubes to promote consistent cooking.
- Transfer potato cubes into a spacious mixing vessel, generously drizzling with olive oil and sprinkling with taco seasoning, oregano, salt, and cracked black pepper.
- Vigorously toss the potato mixture, ensuring each cube becomes completely enveloped in the aromatic seasoning blend.
- Arrange the seasoned potatoes onto a expansive baking sheet, creating a single layer with minimal overlap to encourage crisp edges and even browning.
- Slide the baking sheet into the preheated oven and roast for approximately 15 minutes, allowing the potatoes to develop initial golden edges.
- Meanwhile, rinse the green beans, trimming away any tough stem ends and patting them dry with a clean kitchen towel.
- Mince fresh garlic cloves and combine with the green beans in the same mixing bowl used for potatoes, coating thoroughly with olive oil and a pinch of salt.
- Extract the partially roasted potatoes from the oven and carefully distribute the seasoned green beans across the baking sheet, gently intermingling with the potatoes.
- Return the combined vegetables to the oven, continuing to roast for an additional 20-25 minutes until both potatoes and green beans achieve a delectable crispy exterior and tender interior.
- Once perfectly roasted, remove from the oven and transfer immediately to a serving platter, allowing the vegetables to rest momentarily before presenting.
Notes
- Customize seasoning by adjusting taco seasoning intensity for personal taste preferences.
- Use fresh green beans for optimal crispness and vibrant color during roasting.
- Ensure even potato and green bean sizes for consistent cooking and balanced texture.
- Line baking sheet with parchment paper for easier cleanup and preventing sticking.
- Space ingredients properly on baking sheet to achieve crispy edges and prevent steaming.
- Check vegetables midway through roasting to prevent burning and ensure even browning.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg