Warm Balsamic Potatoes & Green Bean Salad

Potatoes are a staple in many homes.
You can boil them, mash them, fry them, saute them, bake them, BBQ them but I love a good roasted potato.
One that is caramelized out and soft on the inside, brings me to my knees!

I recently decided to use some balsamic to form a glaze before roasting, then paired it with some blanched green beans and added in some wonderful local herb infused goat cheese for a lovely side to our meal.
Heaven!

This could easily be a cold side too, a great accompaniment to a picnic lunch!

Enjoy

I'm Listening to:  Real Love - Mary J Blige


Roasted Balsamic Potatoes
*quantities vary depending on amount prepared*

mini red potatoes
balsamic vinegar
olive oil
whole grain mustard
rosemary
salt & pepper
green beans
goat cheese






In a small dish add 3 parts oil to 1 part vinegar *like a vinaigrette*.
Add in some mustard, a few pinches of freshly chopped rosemary along with salt and pepper to taste.
Toss with your washed potatoes.
Place in a roasting pan and place in a preheated 350F oven for 40-45 minutes or until tender.
Halfway thru you may want to toss around the potatoes.

To blanch the green beans:
trim and wash the beans.  Place a pot of water on the stove and bring to a boil.
Have a bowl of ice water ready on the side.
Add the green beans to the pot of water (no salt) for about 3 minutes.
Remove and place in the ice water to shock them (to stop the cooking)

Let your potatoes cool slightly, add in blanched green beans and pieces of goat cheese.
Serve hot or cold.