Tuesday, July 14, 2009
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
1 pound string beans, trimmed and cut into 1-inch lengths
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.