1 1/2 pounds
new or baby potatoes, scrubbed and cut in half
green beans, trimmed
extra-virgin olive oil, divided
freshly ground pepper, plus more to taste
champagne vinegar, or white-wine vinegar
crumbled Gorgonzola, or other blue cheese
finely chopped scallion greens
- Position rack in lower third of oven; preheat to 450°F.
- Toss potatoes and green beans in a large bowl with 2 teaspoons oil, salt and pepper. Spread evenly on a rimmed baking sheet. Roast, stirring once or twice, until the potatoes are tender and golden and the green beans are tender and browned in spots, 25 to 35 minutes.
- Whisk the remaining 3 teaspoons oil, vinegar and mustard in a large bowl. Stir in cheese and scallion greens.
- When the vegetables are done, toss with the dressing in the bowl. Serve warm.
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