Sunday, October 4, 2009

Spicy New Potato & Green Bean Salad (Warm)


I guess this is a standard, but I've revised the basic recipe to suit my own taste buds. I wanted something with a crispy, crunchy texture and bursting with flavor....so here it is:

Ingredients

20 Unpeeled New Red Potatoes (halve the bigger ones)

20 Green Beans (cut into bite size lengths)

Onion (a few very thin slices will do for flavoring)

1 - 2 Big Garlic Cloves (crushed)

2 Tsp Coarse Sweet Paprika Powder

1/2 Lemon (the juice of)

2 Tsp Parsley (chopped)

Rosemary

Parmesan Cheese

3 Tbsps Extra Virgin Olive Oil (you don't have to measure this, but you get the idea)

Chili Powder

Black Pepper

Coarse Sea Salt

Step 1: Preheat oven to 250C.

Step 2: While the oven is heating-up slice the bigger new potatoes into two. The smaller ones can be whole. The whole point of this is to make all your cute little potatoes uniform in size.

Step 3: Coat the potatoes in salt, pepper, rosemary, olive oil, chili powder and coarse sweet paprika. Put the crushed garlic into the casserole dish with the potatoes, and roast them in the oven for 60 minutes or until nice and crisp on the outside.

Step 4: Chop a handful of parsley and slice your onion. Use very little onion as you just want a touch of onion flavor and you don't want it to dominate.

Step 5: When you think your potatoes are almost ready, bring some salted water to boil and parboil your green beans. I put the beans into the water and when the water comes to a boil again, they're ready.

Step 5: Toss the roasted potatoes and green beans together with the rest of the ingredients. Grate some Parmesan cheese into the salad and squeeze some lemon juice.

You'll find that the tang of the lemon juice along with the flavor of roasted garlic, chili, sweet paprika, black pepper, extra virgin olive oil and salt will deliver that nice feeling of 'bursting with flavor' and be a perfect compliment to the crispy skin of the roasted potatoes and the crunchiness of the green beans!

If you have some fresh rucola, you might try garnishing the salad with them.

11 comments:

Trish said...

Very elegant way to serve new potatoes and with all the right flavours. Beautiful, simple and full of contrast - both from a flavour and texture perspective. Lovely.... What did you serve this with? Did you say? I shall I have to re-read this. Perhaps a thin slice of pan seared beef? loving it ....very nice.

Murasaki Shikibu said...

A thin slice of pan seared beef sounds really good. This was just my lunch so I had it solo. ;)

Palidor said...

That looks great. I think all the ingredients work very well together.

Natashya KitchenPuppies said...

What a lovely presentation. Restaurant quality.

Nat said...

I love that there's no Mayo ! and Love even more your use of green beans and chili powder ! apart from the use of EVOO and Parmesan, this could very well be Southern Asian inspired : )

... Looks Delicious and healthy ...NOTHING standard about it! thank you for sharing.

Murasaki Shikibu said...

Palidor & Natasha: Thanks! :)

Nat: You know - it did have this south Asian taste to it once the lemon juice was in there...lol

Soma said...

I love potatoes with rosemary & garlic - a very classic combination. Adding the beans make it wholesome.

Thanks for coming by & appreciating the Quinoa, we are having a love affair with it ever since we got it:-D
Soma(www.ecurry.com)

taste traveller said...

It may be a standard but we can all use new ideas. I haven't tried this before but it sounds really good.

Lori said...

A very nice combination of flavors.

Anncoo said...

I don't think this is standard~~Is perfect!!

Deeba @Passionate About Baking said...

Beautiful new take on a potato & green bean salad. Love the burst of flavour, and the crispiness of baked potatoes. Nam nam nam nam nam