Roasted Potatoes with Green Beans

This is a quick, simple vegetable side that I made for my daughter's dinner (since I had some boiled potatoes in the refrigerator) one day to accompany her pasta dish. She loved it and also insisted on taking the leftovers to school for the lunch the following day. It's very mild with just a touch of red chilli flakes, salt and pepper and a generous sprinkling of parmesan cheese. I quite liked it too and in the name of tasting ate quite a bit of it... :)

ROASTED POTATOES with GREEN BEANS


Ingredients:
Potatoes - 1 or 2, boiled, peeled and cooled (make sure they are firm and not mushy)
Green Beans - 10 to 12, trimmed and french cut into 1 inch bits
Butter & Extra virgin Olive oil - half tbsp each
Garlic - 1 clove, minced
Red Chilli flakes - a pinch (optional)
Salt & Pepper to taste
Parmesan Cheese - 2 tbsp or to taste

Method:
1) Parboil the green beans by adding a tbsp of water with a pinch of salt and microwaving them (covered) for about 4 minutes. Cube the cooled potatoes.

2) Heat oil & butter together in a saute pan and add the garlic and cook for a few seconds taking care not to burn. Then toss in the red chilli flakes, potatoes and green beans and toss around with some salt and pepper on medium flame until the potatoes get a golden crust on them.

3) Finally sprinkle parmesan cheese on top.

I served this with some rotini pasta tossed with a mushroom alfredo sauce sprinkled with ground black pepper for my little gourmand.