Tuesday, May 10, 2011

Salt and Vinegar Potatoes and Green Beans

I can take exactly no credit for this recipe or idea. How I never thought of it myself...I don't know, because I love salt and vinegar chips. This one comes from Sweet Amandine. It's so simple, and delicious. I used Maldon sea salt, as she suggested, and I used haricots verts instead of regular green beans. I also used white wine vinegar instead of red, because I realized too late that's all I had. I cut this recipe in half - the measurements here serve 6 people.

2 pounds of baby red potatoes
1½ pounds of green beans
2-3 Tbsps. olive oil
5 Tbsps. red wine vinegar
A copious amount of coarsely ground sea salt
Black pepper

Preheat the oven to 500 degrees F.

Wash and trim the beans, and set aside. Scrub the potatoes, dry them, cut them into small pieces, and toss them with the olive oil in a large bowl. Season with salt and a few grinds of pepper. Start with 3-4 generous pinches of salt and add more later on.

Dump the oiled potatoes onto a baking sheet and arrange them cut side up. I use a rimmed baking sheet so that the oil doesn’t slide off, and I line it with parchment paper for easy cleanup. Roast the potatoes for 20-25 minutes, until fork-tender. Hold onto that oily bowl. You’ll need it later.

Meanwhile, bring a large pot of water to boil. Also, prepare your ice bath. You’ll want to use a bowl big enough to hold plenty of water and ice so that the temperature in there remains quite cold, even after you’ve dunked the hot beans. Add the beans to the boiling water and blanch for 1½-2 minutes. Immediately remove the pot from the heat, drain the beans into a colander, transfer them into the ice bath, and keep them there until you’re ready to toss them with the potatoes.

When the potatoes are brown, blistered, and cooked through, transfer them back into their original bowl. Be sure to scrape all of the oil that’s pooled around the potatoes into the bowl, too. Then, toss with the vinegar. Start with 5 tablespoons, and feel free to add more to taste. Taste, and add more salt, as needed. Dry the blanched and shocked beans, add them to the potatoes, mix, and serve immediately.