Products used in this recipe
Roasted Yukon Gold Reds and Haricot Vert with Ancho Dust
Yield: 12 Servings (6 oz.)
Yield: 12 Servings (6 oz.)
Roasted Yukon gold & redskin potatoes, and premium extra-fine haricot vert green beans are combined with an ancho chile dusting for a bold elevation to a traditional side of the season.
| Ingredient | Weight | Measure |
|---|---|---|
| Olive oil | 1 fl. oz. | |
| Ancho chile powder | 2 tsp. | |
| Sugar | 2 tsp. | |
| Garlic cloves, minced | 2 count | |
| Salt | 1/4 tsp. | |
| Black pepper | to taste | |
| Simplot RoastWorks®: Roasted Gold and Redskin Potatoes 6/2.5lb | 40 oz. | |
| Simplot Simple Goodness™: Haricot Vert 6/2.5lb | 40 oz. |
Preparation Instructions:
- Step 1
- Preheat convection oven to 350°F. Bring 4 quarts of water to a boil in a 7 qt. pot.
- Step 2
- In a medium bowl, combine oil, chile powder, sugar, garlic, salt and pepper. Toss potatoes in mixture to combine.
- Step 3
- Spray baking sheet pan with cooking spray; arrange potatoes in a single layer on pan. Bake 12 minutes, or until hot.
- Step 4
- When potatoes have five minutes remaining to bake, add haricot vert to the boiling water. Cook for 3-4 minutes or until hot. Remove and strain.
- Step 5
- Toss haricot vert with the hot roasted potatoes. Place into a serving bowl. Serve hot.
