Really good side dishes are unsung heroes. They are agreeable, versatile, reliable, and capable. What I mean when I say that is that they are well-liked, work with a variety of things, the recipe is simple and straightforward, and they fill in and provide hearty sustenance as part of the whole meal. One of my absolute favorite side dishes is this one – roasted red potatoes with haricot vert.
Haricot vert are just green beans. Wait, just green beans? Well, kind of. They’re green beans, but they’re thinner and more tender. They’re better than most green beans, because since they’re more tender than traditional American green beans, you don’t have to cook the ever-living life out of them. I’m picky when it comes to green beans, because most of them are dark, green, swimming in juice, with a strange texture that’s anywhere from firm and slightly gummy to limp and mushy. Some people enjoy the fried chicken joint buffet style beans, but I’ll pass and enjoy these haricot vert instead.
Paired with buttery roasted red potatoes, some seasoning, some oil, and a little salt, and you have the perfect side dish that combines different flavors and agreeable textures, soft potatoes with a crispy skin, with crisp green beans with a slight crunch. Even though this takes a very small amount of prep time, and a little more cooking time, it does not require a tremendous amount of attention after it’s in the oven – just the occasional toss to get things evenly cooked.
This is a place where garlic and onion powder, the often maligned substitute for “the real thing” actually work better than the real thing to give a quick, easy kick of flavor. Olive oil and avocado oil both work equally well. Some olive oils will have a more peppery taste to them, and may add a subtle spice to the dish. Personally, I prefer avocado as it seems to help the roasted red potatoes brown up very well, and just adds a very neutral, subtly rich fullness to the dish. I use kosher salt because its larger grains help to ensure that no one part of the dish gets way more salt than any other, as can sometimes be the case when very fine table salt is sprinkled over unevenly.
While there are a few steps to this, it’s a simple recipe – clean and prepare the potatoes and haricot vert, oil and season them, roast the potatoes first since they take a little longer, and then add the haricot vert about halfway through to lightly cook them.
Roasted Red Potatoes with Haricot Vert
- cookie sheet
- haricot vert or french green beans – as much as you'd like
- baby red new potatoes – as many as you'd like
- olive or avocado oil – to drizzle
- kosher salt – to season
- garlic powder – to season
- onion powder – to season
- Preheat oven to 400 degrees fahrenheit.
- Rinse green beans and potatoes. Set green beans aside.
- Slice potatoes into halves, and then quarters, or more as needed to produce pieces that are no more than ½" thick.
- Pour potatoes onto cookie sheet, and drizzle lightly with oil, tossing them to coat, and then season generously with kosher salt, and a little garlic and onion powder.
- Bake potatoes on middle rack for 15 minutes, or until they just begin to turn golden brown.
- Remove, and add green beans to pan, drizzle with small amount of oil if potatoes have soaked up all the oil, and toss.
- Return to oven for an additional 10 minutes, or until green beans darken slightly, and potatoes begin to crisp up a bit more.
- Serve immediately.