Roasted Potato and Green Bean Salad


July 17, 2019



1-1/2 lbs. potatoes (Yukon gold, red, or purple – chopped into bite size pieces)

2 tbsp Basil olive oil

salt & pepper to taste

½ lb. green beans, blanched

1 jar borettane onions (President’s Choice has them)

1 small red onion, sliced thin

½ lb. pecorino toscano, cut into ½” cubes (alternately use a parmigiana)

1 cup pesto – add more to taste


1• Preheat oven to 450F. Take clean & dry potatoes, toss them with basil olive oil, salt & pepper.

2• Place on sheet pan and roast until fork tender and golden brown, about 15-20 minutes, depending on size.

3• While potatoes are roasting, bring a pot of salted water to a boil and throw in green beans and blanch for 2-3 minutes. Immediately remove and place in an ice bath. Drain and set aside.

4• Quarter half a jar’s worth of the borettane onions and set aside.

5• Place roasted potatoes, green beans, both onions and pecorino toscano in a large bowl.

6• Add 1 cup of basil pesto and toss gently to combine all ingredients.


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