Following In My Shoes

tales of food and family

Rustic New Potato and Bean Salad

Roasted Potatoes and Beans

Tuesday night, some close friends and their children came to our house for a “Hello Summer” party; our Kidlets are out of school and in the mood to play, play, play.

As the sun set and all the big Kidlets chased each other in a Silly String fight, the Daddies grilled hot dogs, my friend Lori intermittently snuggled and wrestled a very active Barney Kneeknuckles, and I prepared my new favorite side-dish: Rustic New Potato and Bean Salad.

It’s a simple recipe that uses Mediterranean seasonings, salt, pepper and roasting to bring out the most wonderful, homey flavors . . . perfect for a backyard gathering.  An unpretentious dish that goes well with everything — even kid-food (AKA grilled hot dogs).

As you can see in the recipe, I used one of Lawry’s NEW marinades for this roasted salad.   The Mediterranean Herb and White Wine Marinade is full-bodied, featuring basil, oregano, garlic and sun-dried tomato blended with white wine and extra virgin olive oil.  The first whiff when I opened the bottle was very strong but it cooks beautifully with the vegetables and aromatics, creating the perfect Mediterranean flavor-profile.

Just delicious.

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Rustic New Potato and Bean Salad

Ingredients

  • 1 pound Green Beans, trimmed and cut
  • 1 – 1.5 pounds Red New Potatoes, cubed
  • 1/3 cup LAWRY’S Mediterranean Herb and White Wine Marinade
  • 4 Shallots, sliced into thin rings
  • 1 clove Garlic, minced

Instructions

  1. In a large mixing bowl, toss the prepared green beans and new potatoes with the 1/3 cup of LAWRY’S Mediterranean Herb and White Wine Marinade.  Set aside.
  2. Line a large baking or cooking sheet with foil and then spray it with oil.
  3. Evenly spread the vegetables onto the sheet and season with salt and pepper.
  4. Place the vegetables into a 400 degree oven for 30-35 minutes (tossing the vegetables at twice to ensure even cooking).  Remove from the oven with the potatoes are fork-tender.
  5. Serve hot or room-temperature.

Recipe by Rachel Lacy; copyright http://followinignmyshoes.com

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disclosure: I created this recipe on behalf of TheMotherhood for LAWRY’S Dinnertising; any opinions expressed are purely my own.

 

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Comments

  3. This recipe brought back great memories, My granny used to make this dish (or one similar) when she was alive. LOVED IT!

  4. Thanks for one’s marvelous posting! I actually enjoyed reading it, you might be a great author. I will make certain to bookmark your blog and may come back someday. I want to encourage one to continue your great job, have a nice afternoon!

  7. Wow. This just looks amazing! Beautiful photo and congrats on getting featured on FoodGawker. 😀 You deserve it!

    • You know, I NEARLY did do it on the grill but didn’t since Hubby just wanted to handle hot dogs. I think it would work really well grilled.

  20. Oh this looks so good. I’m all for anything with potatoes. Bookmarking this to try soon.

    P.S. Stop changing your blog design, it’s PERFECTION right now. 😉

    • LOL — I know, I know.

      I need a hobby or something to help break me of the blog design addiction. 😉

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