Roasted Yukon Gold Reds and Haricot Vert with Ancho Dust

Name: Roasted Yukon Gold Reds and Haricot Vert with Ancho Dust
Yield: 12
Ingredients: Olive oil 1 fl. oz.; Ancho chile powder 2 tsp.; Sugar 2 tsp.; Garlic cloves, minced 2 count; Salt 1/4 tsp.; Black pepper to taste; Simplot RoastWorks®: Roasted Gold and Redskin Potatoes 40 oz.; Simplot Simple Goodness™: Haricot Vert 40 oz.

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Yield: 12 Servings (6 oz.)

Yield: 12 Servings (6 oz.)

Roasted Yukon gold & redskin potatoes, and premium extra-fine haricot vert green beans are combined with an ancho chile dusting for a bold elevation to a traditional side of the season.

Ingredient	Weight	Measure
Olive oil	1 fl. oz.
Ancho chile powder		2 tsp.
Sugar		2 tsp.
Garlic cloves, minced		2 count
Salt		1/4 tsp.
Black pepper		to taste
Simplot RoastWorks®: Roasted Gold and Redskin Potatoes	40 oz.
Simplot Simple Goodness™: Haricot Vert	40 oz.

Preparation Instructions:

Step 1

Preheat convection oven to 350°F. Bring 4 quarts of water to a boil in a 7 qt. pot.

Step 2

In a medium bowl, combine oil, chile powder, sugar, garlic, salt and pepper. Toss potatoes in mixture to combine.

Step 3

Spray baking sheet pan with cooking spray; arrange potatoes in a single layer on pan. Bake 12 minutes, or until hot.

Step 4

When potatoes have five minutes remaining to bake, add haricot vert to the boiling water. Cook for 3-4 minutes or until hot. Remove and strain.

Step 5

Toss haricot vert with the hot roasted potatoes. Place into a serving bowl. Serve hot.