Recipe Instructions:
ingredients
1 pound small red and or yellow potatoes, halved (or quartered for larger potatoes)
1 pound of green beans, ends trimmed
2 tablespoons of olive oil
1 1/2 teaspoons of fine sea salt
1 1/2 teaspoons of dried rosemary
2 tablespoons of minced garlic (about 6 cloves)
Fresh chopped parsley for serving
Black pepper to taste
instructions
Preheat the oven to 400 degrees F. Optional to line a large baking tray with parchment paper.
Place the potatoes in a large bowl and add in 1 ½ tablespoons of olive oil, half of the sea salt + half of the rosemary and 1 tablespoon of minced garlic. Toss to combine so that the potatoes are fully coated.
Spread the potatoes on a large baking tray in an even layer and bake for 20 minutes.
In the same large bowl, combine the green beans with the remaining ingredients: 1 ½ tablespoons of olive oil, 1 tablespoon of garlic, half of the sea salt + rosemary. Toss to coat and add to the tray with the potatoes, spreading everything out so that there’s minimal overlap.
Bake for 20-25 minutes until the potatoes are golden brown and everything is fork tender.
Garnish with black pepper to taste and fresh parsley. ENJOY!
