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Roasted Yukon Gold Reds and Haricot Vert with Ancho Dust

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.
Products used in this recipe