PDF Fingerling potatoes were on sale this week, so I picked up a bag of them. They’re definitely an indulgence at $4 a bag, but I only buy 1 bag and I mix them with less expensive ingredients. They really are delightful.
1 bag fingerling potatoes* washed but unpeeled
2 lbs. fresh green beans washed and trimmed
1/4 c. extra virgin olive oil
Kosher or sea salt
Freshly ground black pepper
Put a large pot of water up to boil, add the potatoes when it’s boiling and allow to boil until the potatoes can be pierced easily with a fork (time will very greatly, so just keep checking). When they’re done, drain and allow to cool until you can handle them.
Preheat the oven to 425 degrees. Get a large, high lipped baking sheet. Slice the fingerling potatoes in half lengthwise and place on baking sheet. Add the greenbeans, olive oil, salt and pepper. Toss gently with your hands till all pieces are coated with oil. Add more oil if needed. Place in oven and start checking after 40 minutes. You want the green beans and potatoes to have some crispy parts, but you don’t want them too burnt. It can take anywhere from 40 minutes to an hour or more, depending on your oven and the size of your potatoes.
I served them with a grilled skirt steak. It’s a very simple, meat and potatoes meal with just enough sophistication to serve to company.
*You could also substitute any other potato, but make sure you adjust the par boil time and cut them in small enough pieces that they’ll get a little crispy.
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