Roasted Potatoes and Green Beans, Take 3

As a follow up to the last time I made this side dish, I went ahead with my implied change of adding the garlic in with the potatoes to ensure they were fully roasted. Turns out, that didn't work out too hot either.

The quantity of green beans I'd purchased, about half-a-pound, also had an effect.

Roasted Potatoes and Green Beans, Take 3
adapted from Cooking Club of America

3 tbsp olive oil, divided
2 large russet potatoes (about 1 1/2 lb.), unpeeled, cut crosswise into 1/2-inch-thick slices
3/4 tsp coarse salt, divided
1/8 tsp pepper
8 12 oz. green beans
5 medium garlic cloves, unpeeled
2 tbsp chopped fresh parsley, optional

Heat oven to 400°F. Spread 2 tablespoons of the oil in large rimmed baking sheet. Arrange potatoes on baking sheet in single layer; turn to coat both sides with oil. Sprinkle with 1/2 teaspoon of the salt and pepper.

Note that I didn't bother to line this baking sheet!

Bake 44 minutes or until potatoes are golden brown on bottom. Turn; move to one side of pan.

My garlic was completely overcooked, leaving very little in the way of actual garlic to squeeze from the skin. I added 5 new cloves with the green beans.

Add green beans and garlic to empty side of pan; sprinkle with remaining 1/4 teaspoon salt.

Bake 22 minutes or until potatoes are browned and beans are tender and light golden brown.

The beans didn't really roast, but certainly became wrinkly. I chalk this up to the fact that I was a quarter-pound light on the bean quantity. Squeeze garlic from skins into a small bowl. Toss mashed garlic and remaining 1 tablespoon oil with beans and potatoes. Sprinkle with parsley, if you have it.

While tasty, the potatoes and beans were not quite as kick-ass as they were the first time I made them when roasted at 425°F. The potatoes turned out really well though it took a long time for them to brown. The green beans didn't really roast, but simply shriveled a bit -- though were cooked through. As I said, that might be due to the fact that I'd only used 2/3 of the quantity that was called for in the original recipe. The garlic when added to the potatoes and cooked at 400°F for 44 minutes ruined them. Thankfully, roasting them at 400°F for 22 minutes worked out perfectly.

Next time, I'll certainly prepare the original recipe just to confirm that it wasn't some fantasy deliciousness the first time around.

Cost:

• potatoes: $0.47
• green beans: $1.32
• garlic: $0.40

Total: $2.19 or $0.55 for each of four servings. Or $1.10 for each of two servings. Just sayin'.

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