This recipe is the perfect duo to any meal. Chicken, pork, steak, fish or even alone. Roasted Potatoes and Bacon Wrapped Green Beans is a great go to when you need a side to accompany your dinner meal. The bacon wrapped green beans is one of the few ways I can get The Beard to enjoy green beans. Whatever I have to do, I’ll do.
- 1 pound fresh green beans, snap off the ends
- 1 pound bag of baby red potatoes, halved
- 1 tablespoon of olive oil
- 1/4 teaspoon of salt
- 1/4 teaspoon of rosemary, chopped
- 1/4 teaspoon pepper
- 4 slices of bacon, cut in half
Get your potatoes started first as they will take longer to cook. Set your oven to 400 degrees and while it warms you can begin preparing the potatoes. On a baking sheet, toss the halved potatoes, salt, rosemary, pepper and olive oil. Make sure everything is evenly coated and spread evenly throughout the sheet, then toss in the oven.
Make sure you snap off the ends of the green beans and then blanch in a pot of water. You don’t want to over cook the beans, but give them a nice hot bath for 2-3 minutes.
Remove them immediately and set onto a paper towel to dry. You can shock them in ice cold water which would stop the cook immediately, but seeing as how they weren’t in the pan for too long, there’s no need to go through that process. Plus they will continue cooking in the oven here shortly, so no harm no foul. Assembling the bundles is so easy. One piece of bacon down, small handful of green beans, wrap then lay seam side down on a baking sheet. It’s that easy. Repeat the process until you run out, which should yield 8 bundles.
Toss these into the oven to cook with the potatoes. Your potatoes will cook for approximately 15-20 minutes, and the green beans 10-15 minutes. You want the potatoes to be slightly crispy on the outside but cooked through on the inside. Your green beans should have a slight snap to them still and not have turned soggy from over cooking. No mushy beans needed here.
Once done assemble with the rest of your meal and voila!