Recipe: Roasted Green Beans and Fingerling Potatoes
Roasting veggies is an excellent way to caramelize natural flavors and cook large amounts at once. Potatoes often get a bad rap, but this starchy veggie has a perfect place within the Plate Method!
While it’s true potatoes contain carbohydrates, aiming for a fist-sized portion may help prevent blood sugar spikes. Keeping the peel on your potatoes adds fiber and potassium – a mineral needed for muscle contraction and maintaining healthy blood pressure. Potatoes also contain moderate amounts of vitamin C which helps support the immune system and connective tissue.
Try rotating your types of potatoes (sweet, red, yellow, etc.) for slightly different flavors, textures and nutrients. What an easy way to add variety to a recipe with simple ingredient swaps!
Roasted Green Beans and Fingerling Potatoes
- 1 lb green beans
- 1 Tbsp olive oil, divided
- 1 1/2 lb fingerling potatoes, quartered
- ½ Tbsp paprika, divided
- ½ Tbsp garlic powder, divided
- ½ tsp salt, divided
- 1 tsp pepper, divided
- Preheat oven to 375˚ F. Rinse green beans and cut off ends, about 1/4″ portion.
- Add fingerling potatoes and half each of paprika, garlic powder, salt, and pepper to a large bowl. Drizzle with olive oil, then mix contents to evenly coat potatoes in spices and oil.
- Pour potatoes onto baking sheet. Place in oven and bake for 15 minutes.
- To same bowl used for potatoes, add green beans and remaining paprika, garlic powder, salt, and pepper. Drizzle with olive oil, then mix contents to evenly coat green beans in spices and oil.
- Remove baking sheet from oven, shift potatoes to half of baking sheet, and add green beans to now-empty half of baking sheet. If baking sheet is too small, consider dividing mixture between two baking sheets. Place baking sheet in oven to bake potatoes and green beans for 10 minutes.
- Remove baking sheet from oven, flip green beans and potatoes with spatula, and add back to oven for another 10 minutes. Potatoes are done when they are crispy and easily sliced by a knife. Green beans are done when they have a crisp bite to them but are not crunchy.
- For the green beans: frozen green beans, broccoli, or Brussels sprouts
- For the fingerling potatoes: russet potatoes, sweet potatoes, or parsnips