Roasted Potatoes and Green Beans, Take 2

Roasted Potatoes and Green Beans to eat with Roasted Chicken

Because this side dish, Roasted Potatoes and Green Beans, was so freakin' good the first and only time I prepared it, and I'm talkin' amazing good, I couldn't help but make them again to go with dinner tonight.

The "problem" is that the chicken is supposed to cook at 392°F (or 200°C) and the potatoes at 425°F.

I opted to roll with a somewhat average temperature of 400°F. This will be a test to see what will happen to the deliciousness of the potatoes and beans. The chicken, I know, can handle it.

Roasted Potatoes and Green Beans, Take 2

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
12 oz. green beans
5 medium garlic cloves, unpeeled

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.

Bake 12 minutes or until golden brown on top.

Original recipe was to wait 22-25 minutes for browning on bottom.

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


Bake 6 minutes or until potatoes are browned and beans are tender and light golden brown.
Original recipe said 15 minutes!

Squeeze garlic from skins onto cutting board; mash with side of knife until smooth.

Squeezing was the right word for it the first time I made this at the proper temperature of 425°F. This time, the garlic sort of popped from the skins and wound up minced rather than mashed as they weren't fully roasted.

Combine mashed garlic with remaining 1 tablespoon of oil.

Toss the garlic and oil mixture with the beans and potatoes.

Cooking at 400°F rather than 425°F made a big difference (15 minutes) in the time it took to prepare this dish;on the downside, it also effected the outcome. While the potatoes and green beans roasted just as well (and even better) at the lower temperature, the garlic didn't handle as well. The garlic wasn't roasted, but cooked.

What that meant is that the creamy garlic-y buttery essence wasn't there. The potatoes and beans tasted great, but didn't have the creamy, buttery, garlic-y quality that made them maddeningly delicious the first time around when cooked at 425°.

When I do this again next, I'll probably follow the original recipe again. Just to affirm the absolute deliciousness of the recipe. Otherwise, I'll throw the garlic in with the potatoes and continue as described above. That'll allow the garlic to roast while minimizing overall baking time. Plus it may serve well as a side that way to many other main dishes requiring a 400°F temperature.

Cost:

• $2.23 or $0.56 for each of four servings. 

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