Tonight's Dinner

I invited some friends over tonight and had the whole menu planned, including a couscous salad with sugarsnap peas. But when I got to Quail Hill, the peas were gone and the string beans and potatoes were ready to harvest. So I served this instead, alongside a couple of barbecued butterflied chickens, a green salad, and watermelon, feta, and black olive salad. Oh, and Congo Bars (From Mom's Big Book of Cookies) for dessert.

Roasted Potatoes and String Beans with Lemon and Parsley
Serves 8

1 pound string beans, trimmed and cut into 1-inch lengths
Salt
3 pounds red potatoes, cut into 1-inch chunks
1/4 cup olive oil
Ground black pepper
3 garlic cloves, minced
2 teaspoons grated lemon zest
1/4 cup finely chopped fresh parsley leaves

1. Preheat the oven to 425 degrees. Line a baking sheet with heavy-duty foil.
2. Bring a medium saucepan of salted water to boil and cook the beans until just tender, 3 to 4 minutes. Drain, transfer to a large bowl, and toss with 1 tablespoon olive oil.
3. Toss the potatoes, remaining olive oil, and salt and pepper to taste on the baking sheet. Spread the potatoes in a single layer and bake until soft and golden, 45 to 55 minutes.
4. Add the potatoes to the beans, stir in the garlic, lemon zest and parsley, and serve.