Ingredients
- 1 kg new potatoes, scrubbed clean
- 250 g green beans, washed, trimmed and dried
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- coarse sea salt and freshly ground pepper, to taste
- 1 large lemon, freshly squeezed
- 1 medium red onion, finely diced
- 2 tablespoons freshly chopped dill
- 1 small bunch flat-leaf parsley, chopped
- 2 tablespoons pine nuts, lightly roasted
Instructions
- Preheat the oven to 220°C / 425°F and line a baking sheet with parchment paper.
- Prepare the potatoes: Cut into wedges (or in half lengthwise if small). Toss with 2 tablespoons of olive oil and season generously with salt. Spread into a single layer and roast for 25 minutes, tossing halfway through.
- Add the green beans: After 25 minutes, add beans to the tray and toss with the potatoes so they’re lightly coated in oil. Roast for another 12–15 minutes, until the beans are tender-crisp and the potatoes golden and crispy.
- Make the dressing: In a small bowl, whisk together garlic, lemon juice, and a pinch of salt. Slowly whisk in the remaining 2 tablespoons of olive oil until combined.
- Assemble: Transfer roasted potatoes and beans to a large serving bowl. Add red onion, parsley, and dill. Pour over the lemon-garlic dressing and toss gently to coat. Adjust seasoning with more salt, pepper, or lemon juice as needed.
- Serve: Transfer to a platter, sprinkle with pine nuts and Parmesan, and serve warm or at room temperature. Enjoy!
Nutrition
Notes
- You can swap dill for fresh chives or basil for a slightly different herb profile.
- For a vegan version, simply skip the Parmesan or use a plant-based alternative.
- New potatoes are perfect for this recipe, they are tender, flavourful, and no peeling required. Choose waxy or all-purpose varieties that hold their shape well when roasted. I like to use Annabelle, but other great options include Charlotte, Nicola, Yukon Gold, or fingerling potatoes, all of which deliver a golden, crisp exterior and creamy interior.