Description
Warm Green Bean Salad with Crispy Potatoes is a delightful blend of vibrant flavors and textures. This dish features tender green beans paired with crispy roasted baby potatoes, all drizzled with a zesty lemon dressing and topped with savory Parmesan cheese. Perfect for any occasion, it brings comfort and freshness to your table, making it an ideal side or light main dish that will impress family and friends alike.
Ingredients
Scale
- 1 lb fresh green beans
- 1 lb baby potatoes
- 3 tbsp olive oil
- 2 tbsp freshly squeezed lemon juice
- 2 cloves garlic, minced
- Salt and pepper to taste
- ¼ cup shaved or grated Parmesan cheese
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and halve the baby potatoes. Toss with 2 tbsp olive oil, salt, pepper, and minced garlic until well coated. Spread on a parchment-lined baking sheet.
- Roast the potatoes for 20-25 minutes until fork-tender and crispy, flipping halfway through.
- Meanwhile, bring a pot of salted water to a boil. Blanch the green beans for 3-4 minutes until bright green but still crisp. Drain and transfer to ice water to stop cooking.
- In a large bowl, combine roasted potatoes and blanched green beans. Drizzle with remaining olive oil, lemon juice, salt, pepper, and Parmesan cheese. Toss gently.
- Serve immediately or garnish with extra lemon zest or Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg