My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Oven-roasted, easy, yellow potatoes with green beans is a healthy side dish for any meal! Cilantro Pesto adds a touch of herb freshness and ties the dish together.
Do you love potatoes just as much as I do?
Potatoes have recently been getting a bad rap because they’re starches, you know. And starches are evil.
But I don’t believe in that. All vegetables are good for you and you SHOULD be eating good ol’ tators!
Today, we’ll be making a delicious side dish featuring potatoes. If you want to turn it into a full meal, I explain how to do that at the end of this post. 😉
Cooking Method
Potatoes – we will be roasting these babies. I thought of pan-frying them, but that is too hands-on. If you don’t have a functioning oven, then opt for pan-frying. Otherwise, save yourself some time and roast the tators in the oven.
Cut potatoes into large chunks or wedges. Toss them in olive oil, salt and pepper and roast away!
Green Beans – they’re such good companions to potatoes! Green beans add freshness and a little bit of crunch.
Very important: trim the ends of green beans. Nobody wants to bite into these strings at the end. Then cut green beans in half. I find it easier to use kitchen shears for both trimming and cutting. But if you don’t have them a knife will do.
The cooking method for cooking non-mushy, non-disgusting beans is to boil them for 5 minutes and then blanch them. Blanching simply means that after cooking, you will quickly transfer green beans to an ice bath to stop the cooking process. This cooking method will give you perfect green beans every time, I promise!
It’s All About The Pesto
To bring the two ingredients (potatoes and green beans) together into a cohesive, unifying dish, we will be adding a fresh, cilantro pesto (yum!).
I opted for pumpkin seeds instead of nuts here and trust me, it is delicious! It’s also a chunky-style pesto which I think is a must for a side dish like this.
Make It a Meal
This dish is designed to be more of a side dish than a main entrée. However, if you’re loving it so much (just like I am), you can make it into a full meal. Just add one of the following:
- Chickpeas
- Beans (white, pinto, kidney, or black)
- Roasted tofu (just roast it or pan fry it in oil)
- Tempeh Taco Meat
Oven-roasted, easy, yellow potatoes with green beans is a healthy side dish for any meal! Cilantro Pesto adds a touch of herb freshness and ties the dish together.
- 1 lbs small Yukon potatoes
- 1 cup string green beans
- 1 tbsp oil (olive, grapeseed, avocado, etc.)
- 1/2 tsp of sea salt
- 1/4 tsp pepper
- 1 lemon
- 3/4 cup fresh cilantro
- Juice of 1/2 lime
- 1 garlic clove
- 1/4 cup olive oil
- 1/2 cup pumpkin seeds
- Dash of sea salt
- Dash of black pepper
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Heat oven to 400 F / 200 C.
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Peel and wash potatoes. Cut them lengthwise into wedges. Toss in olive oil, salt and pepper and roast for 30 minutes turning half-way.
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Bring 2 quarts of water to a boil in a large pot. Separately, prepare an ice bath by combining water and ice in a large bowl or pot. Using kitchen shears or a small pairing knife, trim the ends of the green beans and cut each string bean in half. Add beans to boiling water and cook for 5 minutes. Using a mesh strainer, carefully transfer cooked beans to the ice bath. Let sit for 10-15 minutes.
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To prepare cilantro pesto, combine all ingredients in a food processor or high-speed blender and blend for 1 minute. The pesto will be chunky. Add more salt and pepper if necessary.
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To assemble the dish, combine potatoes with green beans, add cilantro pesto on top and squeeze fresh lemon wedges right before serving.
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Store in an air-tight container for up 3 days.
Nutrition Information (without pesto): Calories: 203 Fat: 3.8 g Saturated fat: 0.5 g Carbohydrates: 41.1 g Dietary Fiber: 3.9 g Sugar: 3.3 g Sodium: 257 mg Protein: 4.9 g
Nutrition Information (pesto, per teaspoon): Calories: 103 Fat: 10.3 g Saturated fat: 1.7 g Carbohydrates: 2.2 g Dietary Fiber: 0.4 g Sugar: 0.2 g Sodium: 34 mg Protein: 2.2 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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