Imagine a side dish that transforms humble fingerling potatoes and green beans into a culinary masterpiece that will have your dinner guests begging for the recipe. This Roasted Fingerling Potato Salad isn't just another bland vegetable medley – it's a symphony of crispy, golden potatoes, tender green beans, and a tangy vinaigrette that will elevate your meal from ordinary to extraordinary. Get ready to discover a side dish so delicious, it might just steal the spotlight from the main course!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound fingerling potatoes, halved
- 1/2 pound green beans, trimmed
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Wash the fingerling potatoes thoroughly and pat them dry with a clean kitchen towel. Cut the potatoes in half lengthwise to ensure even roasting and maximize crispy edges.
- Trim the ends of the green beans and rinse them under cold water. Pat the green beans dry with paper towels to remove excess moisture.
- In a large mixing bowl, toss the halved fingerling potatoes with 2 tablespoons of olive oil, and season generously with salt and freshly ground black pepper. Spread the potatoes cut-side down on the prepared baking sheet in a single layer.
- Roast the potatoes in the preheated oven for about 20 minutes, until they start to turn golden brown and crisp on the edges.
- Remove the baking sheet from the oven, add the green beans to the sheet, drizzle with the remaining 1 tablespoon of olive oil, and return to the oven for an additional 10 minutes until the potatoes are fully crisp and the green beans are tender-crisp.
- While the vegetables are roasting, prepare the vinaigrette. In a small bowl, whisk together the Dijon mustard, red wine vinegar, salt, and pepper until well combined.
- Once the potatoes and green beans are roasted, transfer them to a serving platter. Drizzle the vinaigrette over the warm vegetables, ensuring even coating.
- Garnish the salad with freshly chopped parsley for added color and fresh flavor. Serve warm or at room temperature as a delightful side dish.
Tips
- Choose the right potatoes: Look for small, uniform-sized fingerling potatoes to ensure even roasting and maximum crispiness.
- Pat ingredients dry: Always thoroughly dry your potatoes and green beans before roasting to achieve that perfect golden-brown exterior.
- Use parchment paper: This prevents sticking and makes cleanup a breeze while helping vegetables roast evenly.
- Don't overcrowd the baking sheet: Spread vegetables in a single layer to allow proper air circulation and crisp edges.
- Serve warm: This salad is most flavorful when served immediately after roasting, allowing the vinaigrette to meld with the warm vegetables.
- Customize your herbs: While parsley is classic, try fresh thyme or rosemary for a different flavor profile.
- Make it a complete meal: Add crumbled feta cheese or roasted almonds for extra protein and texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
