Fingerling potatoes roasted until crispy on the outside and creamy within, finished in a pan with blanched green beans and a quick shallot butter. This is the kind of side dish that ends up being the main event. It takes about 35 minutes and uses three things from your box.
Details
Time: 35 minutes | Serves: 4 as a side
Ingredients
- 1 lb fingerling potatoes, halved lengthwise (Budded Mattah Farm)
- ½ lb green beans, stem ends trimmed (Carroll's Timber Edge Farm)
- 2 large shallots, thinly sliced (Down River Farm)
- 3 tbsp olive oil, divided
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves (or ½ tsp dried)
- 1 tbsp white wine vinegar or lemon juice
- Kosher salt and flaky sea salt
- Black pepper
Instructions
- Preheat oven to 425°F. Toss halved fingerlings with 2 tbsp olive oil, kosher salt, and pepper. Arrange cut-side down on a sheet pan in a single layer — don't crowd them. Roast for 22–25 minutes until deeply golden and crispy on the cut side. Don't stir.
- While potatoes roast, bring a pot of heavily salted water to a boil. Blanch green beans for 2–3 minutes until bright green and just tender with a snap. Drain and transfer immediately to an ice bath. Pat dry.
- In a wide skillet over medium heat, warm remaining 1 tbsp olive oil. Add sliced shallots and cook, stirring occasionally, until soft and lightly caramelized, about 8 minutes. Add garlic and thyme and cook 1 minute more.
- Add butter to the shallot pan. Once foaming, add the blanched green beans and toss to coat. Cook 2 minutes. Add the roasted potatoes directly from the sheet pan. Toss everything together and finish with vinegar or lemon juice. Season with flaky salt.
- Transfer to a platter and serve immediately.
Variations
Add a handful of chopped walnuts or toasted almonds for crunch. A soft-boiled egg on top makes this a complete meal. For a richer version, finish with a spoonful of whole grain mustard stirred into the butter. This also works well alongside grilled chicken or a simple roast.
From Your Box
Fingerling potatoes are from Budded Mattah Farm. Store in a cool, dry spot away from the fridge — cold temperatures convert starch to sugar and affect texture. Green beans are from Carroll's Timber Edge Farm. Refrigerate unwashed and use within 4–5 days. Shallots are from Down River Farm — they keep 2–3 weeks in a cool, dry spot.
