Ingredients
2 pounds of baby red potatoes (the smaller the better)
1½ pounds of green beans
2-3 Tbsps. olive oil
5 Tbsps. red wine vinegar (a bit more or less, according to taste)
A copious amount of coarsely ground sea salt (I use Maldon flakes in this recipe)
Black pepper
Preparation
Wash and trim the beans, and set aside. Scrub the potatoes, dry them, cut them in half, and toss them with the olive oil in a large bowl. Season with salt and a few grinds of pepper. I usually start with 3-4 generous pinches of salt and add more later on.
3 Dump the oiled potatoes onto a baking sheet and arrange them cut side up. I use a rimmed baking sheet so that the oil doesn’t slide off, and I line it with parchment paper for easy cleanup. Roast the potatoes for 20-25 minutes, until fork-tender. Hold onto that oily bowl. You’ll need it later.
