Roasted Red Potatoes
by Irene Vlach
Ingredients
- 1 1/2 lbs p-d-t, petites, rouges
- 1/4 cup huile d'olive
- 1 gousse ail, hachee
- 1/4 tsp sel
- 1/8 tsp poivre
- 1 lb haricots, en deux
- 1/4 cup vinaigre, de vin rouge
- 2 tsp moutarde, a gros grains
- 1/2 cup oignon vert, sliced
- 2 Tbsp basilique, hache
Instructions
Wash and quarter potatoes; place in a 12x7 baking dish. Combine half of the olive oil, the garlic, salt, and pepper; drizzle over potatoes. 425 F - 30 -35' or until just tender, stirring twice. Cool slightly. Steam beans over boiling water for 8 to 10 min. or until crisp tender. DRain and rinse with cold water. In a large bowl combine vinegar, mustard and remaining olive oil, Stir in onions and basil; fold in potatoes and beans, tossing gently to coat. Cover and chill. If desired, let stand at room temperature for 1 hour before serving.