Roasted Potato Salad with Green Beans and Crybaby

 
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  • 1 ½ pounds small white potatoes
  • 1 tablespoon + 1/4 cup extra virgin olive oil
  • ½  pound fresh green beans cut in half
  • 1 tablespoon finely chopped fresh garlic
  • ¼ cup chopped fresh mint
  • 1 teaspoon kosher salt
  • 5 ounces Arethusa Crybaby, cut into 1” x 1/4” sticks

Preheat oven to 425ºF. Wash potatoes, dry, cut in half and put into a bowl along with 1 tablespoon of olive oil and a ½ teaspoon kosher salt. Toss potatoes to coat; then place them cut side down on a baking sheet. Roast for 45 minutes or until tender when pierced with a knife. Remove from oven and let set 5 minutes.

While potatoes are roasting, cook beans in boiling water until crisp tender, about 3-4 minutes. Drain and rinse in cold water. Place beans in a large bowl along with remaining 1/4 cup olive oil, garlic, mint and ½ teaspoon kosher salt.

Loosen potatoes from baking sheet with a spatula and add to ingredients in bowl. Toss well. Sprinkle cheese over salad, toss again and serve.

Makes 4 servings