Roasted Fingerling Potatoes, Asparagus and Green Beans

Sometimes simple is best. I wanted to roast some veggies and fingerling potatoes to go with a flank steak I was grilling. I thought of all the flavor combinations of herbs and seasonings that would be really tasty but in the end I decided to use olive oil, sea salt and fresh cracked pepper. It’s all they needed! The flavors were simple and wonderful. The potatoes had a nice crunch outside while remaining soft inside; the vegetables were perfectly cooked. We all really loved this side dish, especially me. It went very well with flank steak and a tossed salad.

  • 12 fingerling potatoes
  • Handful of asparagus spears, woody ends trimmed
  • Handful of green beans, ends trimmed
  • 1-2 tbsp olive oil
  • Sea salt and fresh cracked pepper, to taste

Preheat the oven to 400 degrees.

Par-cook the fingerling potatoes for 5-6 minutes in a large pot of boiling water. Remove from water and let cool. Line a baking sheet with tin foil for easier clean up then spray with cooking spray. Slice the potatoes into half, lengthwise and put on the baking sheet, drizzle with half of the olive oil and season with salt and pepper to taste.

Bake for 10-15 minutes or until golden brown. While the potatoes are cooking, toss the asparagus and green beans with remaining olive oil and season with salt and pepper to taste. Remove the potatoes from oven and toss the asparagus and green beans on the baking sheet with the potatoes. Return to the oven and cook for an additional 4-5 minutes or until the veggies are tender but still a bit crisp. Enjoy.

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