Roasted Green Beans And Baby Red Potatoes Recipes

ROASTED GREEN BEANS AND POTATOES

Steps:

• Peel the potatoes and cut them into cubes. Place them in a medium mixing bowl. Add the olive oil, salt, pepper, paprika, and Italian herbs to the potatoes and stir until all of the potatoes are coated with the mixture.
• Empty the potatoes from the bowl onto a baking sheet, spreading them out evenly for better cooking. Place them in the oven and bake for 15 minutes at 400°F.
• While the potatoes are cooking, take the mixing bowl (no need to wash it after the potatoes) and add the green beans. Add the olive oil, garlic, and salt, then stir them in until the beans are evenly coated.
• Take the potatoes out of the oven and add the green beans on top of them. Spread the beans out as well, again for even cooking. Bake the pan of potatoes and green beans for another 25 minutes. Then, they are ready to serve.

ROASTED GREEN BEANS AND BABY RED POTATOES

Steps:

• Preheat oven to 350°.
• Thoroughly wash the whole green beans and cut off the stems. Lay whole green beans on paper towels to dry.
• Thoroughly wash, do not peel, the baby red potatoes using a brush to scrub the eyes. If the potatoes are golf ball size or larger, cut them in half. Lay whole baby red potatoes on paper towels to dry.
• Gently spray 2 large flat baking pans with olive oil flavored cooking spray. (I use 9"X13" metal or glass pans).
• Lay the green beans in one pan. It's best if they all lay flat on the bottom of the pan.
• Lay the potatoes in the other pan, laying flat, not piled up on top of each other.
• Generously spray both pans of veggies with olive oil flavored (or butter flavored) cooking spray.
• Place the pans in the oven on the rack above center, but not on the top rack.
• Bake for 25 minutes or until roasted, slightly brown, and fork tender.
• If baked for 25 minutes and the vegetables are not as brown as desired, broil for two or three minutes, watching closely.
• Remove from oven, pour potatoes over the green beans, sprinkle with coarse ground salt, toss gently, and serve immediately.

COUNTRY STYLE GREEN BEANS WITH RED POTATOES

Steps:

• Place the turkey tails and onion into a 4 quart Dutch oven and fill half way full with water. Season with salt, pepper and garlic powder. Bring to a boil, then cover and simmer over low heat until meat falls off the bones, about 2 hours. Remove the bones and skin; return the meat to the pot. Discard bones and skin.
• Add the green beans to the Dutch oven and simmer for 20 minutes, then add the potatoes. Simmer for 10 to 15 minutes more, or until they can be easily pierced with a fork.

HERBED RED POTATOES AND BABY GREEN BEANS

Steps:

• Place the scrubbed and quartered potatoes in a saucepan along with the garlic cloves; cover with cold water.
• Bring to a boil over medium-high heat.
• When the potatoes come to a boil, reduce the heat and simmer until tender, about 15 minutes; drain immediately.
• Place the frozen beans in a 2-quart microwave safe dish, cover and microwave for 2 to 3 minutes.
• Stir the beans and microwave an addiitonal 1 to 2 minutes or until crisp tender.
• Return potatoes and garlic to saucepan, drizzle with olive oil and chicken broth.
• Toss to coat evenly, season with salt and pepper, add beans and basil; toss again.
• Serve immediately.