Oven-Roasted Rosemary Potatoes & Green Beans
2 lbs unpeeled small red or fingerling potatoes
1 tbsp salt
½ tsp ground black pepper
3 tbsp extra virgin olive oil
1 ½ tsp finely chopped Rosemary
½ tsp garlic powder
Cut potatoes in half and in a bowl, combine them with the oil, rosemary, garlic, salt and pepper; toss to coat. Transfer to a baking pan and roast, uncovered, at 425 degrees F for 25-30 minutes or until potatoes are tender and crispy brown.
1 pound thin green beans (haricots verts) – Can use thicker green beans as well.
Extra-virgin olive oil
1 tsp Garlic Powder
¼ tsp cayenne or other spicy seasoning (optional)
Kosher salt and freshly ground black pepper
1 cup grated Parmigiano-Reggiano (optional)
Trim off the tough end of the beans and arrange the beans on a nonstick cookie sheet. Drizzle with olive oil season with garlic powder, spicy seasoning (don’t overdo it – this is just for a slight kick), salt and pepper, to taste. Roughly toss the beans and roast in oven at 400 degrees for 10-12 minutes until beans are almost done and then sprinkle the cheese evenly over the top and put in the oven until the cheese melts. Let the beans sit a few minutes for the cheese to cool slightly.