Ingredients:

  • 1.5 lbs Garlic Red Potatoes, halved or quartered into 1-inch pieces
  • 1 lb fresh green beans, trimmed
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 5 cloves garlic, finely minced
  • 3 tbsp unsalted butter, melted
  • 1 tsp dried thyme
  • 0.25 cup freshly grated Parmesan cheese

Instructions:

  1. Preheat the oven to 400°F (200°C). Note: A hot oven is non negotiable for that initial sear.
  2. Prep the potatoes. Wash and cut the 1.5 lbs of red potatoes into uniform 1 inch pieces.
  3. Toss for texture. In a large bowl, combine potatoes with 3 tbsp olive oil, 1 tsp sea salt, and 0.5 tsp pepper. Toss until every piece is glistening.
  4. Initial Roast. Spread potatoes on the baking sheet in a single layer. Roast for 15 minutes. They should start to look pale gold and feel tender when pierced.
  5. Prep the beans. While potatoes roast, trim 1 lb of green beans.
  6. Create the garlic butter. In a small bowl, whisk 3 tbsp melted butter, 5 minced garlic cloves, and 1 tsp dried thyme.
  7. Combine on the tray. Remove the tray from the oven. Push potatoes to one side and add the green beans. Drizzle the garlic butter over everything.
  8. Final Roast. Toss everything together on the tray and return to the oven for 10 minutes until the beans are tender crisp and the potatoes are deeply browned.
  9. The Cheese Finish. Sprinkle 0.25 cup Parmesan over the hot vegetables immediately. The cheese should melt into the crevices of the potatoes.
  10. Rest and serve. Let the tray sit for 2 minutes. This allows the bottom of the vegetables to release from the pan easily.