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.
