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Taters and Strings

Updated February 23, 2016
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Cookbook

American Vegan Kitchen

Published by Vegan Heritage Press

This “vegetable of the day” is a two-in-one side dish that’s quick and easy.

Serves4

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 2 hours

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationside dish

Five Ingredients or LessYes

Mealdinner

Taste and Textureherby, savory

Type of Dishvegetable

Ingredients

  • 1½ pounds small red potatoes, scrubbed, and cut into ½-inch pieces
  • 2 to 3 tablespoons olive oil
  • Salt and black pepper
  • 12 ounces fresh green beans, trimmed
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh minced parsley
  • 2 teaspoons fresh minced rosemary

Instructions

Preheat the oven to 400°F. Arrange the potatoes in a 9 x 13-inch baking pan. Add 2 tablespoons olive oil and season with salt and pepper, to taste. Bake 25 minutes, stirring once, about halfway through.

Add the green beans and lemon juice, stirring to coat with the oil. Add the remaining 1 tablespoon oil, if needed. Bake an additional 15 minutes, or until the beans are tender. Remove from the oven and stir in the parsley and rosemary.

Serve hot.

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