Salt And Vinegar Potatoes With Green Beans
- 2 pounds of baby red potatoes (the smaller the better)
- 11/2 pounds of green beans
- 2-3 Tbsps. olive oil
- 5 Tbsps. red wine vinegar (a bit more or less, according to taste)
- A copious amount of coarsely ground sea salt (I use Maldon flakes in this recipe)
- Black pepper
- Wash and trim the beans, and set aside. Scrub the potatoes, dry them, cut them in half, and toss them with the olive oil in a large bowl. Season with salt and a few grinds of pepper. I usually start with 3-4 generous pinches of salt and add more later on.
- 3 Dump the oiled potatoes onto a baking sheet and arrange them cut side up. I use a rimmed baking sheet so that the oil doesn't slide off, and I line it with parchment paper for easy cleanup. Roast the potatoes for 20-25 minutes, until fork-tender. Hold onto that oily bowl. You'll need it later.
baby red potatoes, green beans, olive oil, red wine vinegar, copious amount, black pepper
Taken from www.epicurious.com/recipes/member/views/salt-and-vinegar-potatoes-with-green-beans-50147100 (may not work)