Taters and Strings
Updated February 23, 2016 
This “vegetable of the day” is a two-in-one side dish that’s quick and easy.
Serves4
Cooking Methodbaking
CostInexpensive
Total Timeunder 2 hours
OccasionCasual Dinner Party, Family Get-together
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
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
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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.
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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.
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Serve hot.
2010 Tamasin Noyes
