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Roasted potatoes and green beans

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Our tasty but pretty oily dinner tonight:

Roasted new potatoes

2 pints of medium new potatoes (from the Bloomington farmer’s market, one bag via Jeanne; red ones and Yukon Golds)

Dried rosemary

Olive oil

Salt

Freshly ground pepper

Soy sauce

Heat a pot of water on high, add salt, then add the potatoes. Cook till tender. Drain and let cool.

Preheat the oven to 450 degrees.

Pour oil, soy sauce, salt, pepper, and rosemary into a baking dish. Without peeling, break the potatoes into quarters with your hands (rather than cutting–this leaves more crusty surfaces).  Mix well, put in the oven, and roast for about 45 minutes or until crunchy all over.
Green beans amandine

1 bag purple green beans (again from the farmer’s market)

2 Tbsp butter

1 Tbsp sliced almonds

Soy sauce

Lemon juice

Coconut oil

Wash and trim the beans. Stir-fry over high heat in the coconut oil until cooked (they magically change from purple to green once they’re cooked!). In the meantime, toast the sliced almonds in a small dry pan until golden brown. When they’re toasted, add the butter. Let it melt, then add the soy sauce. It will foam up. Cook for a little bit, then turn off the heat and stir in the lemon juice. Pour the almond-lemon-butter sauce over the green beans, mix well, and enjoy with roasted potatoes.

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Written by orata

July 31, 2008 at 9:42 pm

Posted in recipes

Tagged with , ,

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