I have been making both of these recipes since I was in college (so for like eight or nine years if you're counting) and they are my go-to easy side dishes. The potatoes are great any time of year, but the green beans I especially like in the warm months, hence why they came to mind to make now.
My boyfriend needed a little something extra, so he made some chicken and I think both of these recipes are great side dishes for a simply seasoned chicken breast. They'd also go great with a grilled steak in the summer time, or a nice hearty piece of white fish. Oh... and they also pair nicely with a cold glass of sauvignon blanc, which I know from personal experience! ;-)
In any case, these are simple, quick to prepare, but still very tasty side dishes. I know because the boyfriend kept commenting on how good everything was while he was eating it and thanked me for dinner several times! I'm hoping you feel the same way about them.
Let's get cookin'!
Up first...
Roasted Herb Potatoes
Servings: 2
Prep time: 10 minutes
Cooking time: 25 minutes
Ingredients:
4 red skinned potatoes, diced
1 sprig of rosemary, finely chopped
4 sprigs of thyme, finely chopped
3 tablespoons extra virgin olive oil
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon sea salt
Preheat oven to 400 degrees Fahrenheit.
Spread out the diced potatoes over a baking sheet.
Drizzle them with the EVOO and sprinkle with the rosemary, thyme, salt, and pepper. Make sure your hands are clean and then toss the potatoes (with your clean hands) to coat them in the olive oil and herbs. When you're done, make sure that the potatoes are evenly spread out over the baking sheet once again.
Place the baking sheet in the oven on the middle rack. You're going to let them cook for 25 minutes total, but during that time you're going to flip them over every five minutes so that they cook evenly and don't burn on any one side.
After they have cooked for 25 minutes (and you've flipped them over every five minutes throughout), they should be crispy, golden brown, but still moist and not dried out. Remove them from the oven and place directly on your serving plates, alongside some lemon-garlic green beans (recipe to follow).
Lemon-Garlic Green Beans
Servings: 2
Prep time: 10 minutes
Cooking time: 17 minutes
Ingredients:
1/2 pound fresh green beans, ends trimmed
1 teaspoon extra virgin olive oil
1 teaspoon minced garlic (about 3 cloves)
1/3 lemon, cut into two wedges
Salt & pepper to taste
Note: If you're making these to go with the herb potatoes, save some time and cook them while you're roasting the potatoes in the oven. Start the beans when there are about fifteen minutes left in the cooking time of the potatoes and then they will both be ready around the same time. Then there's no waiting to eat, everything stays warm, and if you have a guest (or guests) over, you'll look like a cooking genius!
Warm the EVOO in a medium sized skillet over medium-low heat. Add the garlic and let that saute for about two minutes, watching to make sure it doesn't burn or start browning.
Add the green beans to the skillet, sprinkle with the salt and pepper, and toss to coat them in the oil and garlic. Allow to cook for about five minutes, occasionally stirring.
Squeeze one lemon wedge over the beans, cut side up to make sure no seeds fall in. Toss the green beans so that they're covered in the juice.
Reduce the heat to low and allow to cook for another five minutes. Squeeze the second lemon wedge over the pan (cut side up again!), tossing the beans in the liquid.
Cook for five more minutes, still over low heat. Remove from the pan and place the beans on your serving dish. I served them with the herb potatoes and a lightly dressed mixed greens salad for a light, healthy dinner. Salute!
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