Roast potatoes - or rather Shake n Bake potatoes - were pretty common on the dinner table in my years growing up, and oh how I loved them. I thought that little blue box held all the secrets to cooking. As I opened my world to the wonders of roasting vegetables in my own home I marveled at the fact that I could roast almost anything and that I didn't actually need Shake n Bake!
This is my go-to for a quick side dish, something to bring to a girls night dinner party, and a way to sneak greens beans into my boyfriends diet. Think of these as a very adult version of Shake n Bake potatoes.
This isn't really a recipe as it is more of a method. The key is the type of potato you use. I recommend a creamy potato, like fingerling or gold yukon.
You could really throw in any slightly sturdy green veggie you have on hand. Brussel Sprouts would work well. But I really love the green bean potato combo. Be heavy handed with the onion and garlic.
The onion and garlic is really what gives it that Shake n Bake flavor... and my secret ingredient - Lawry's Seasoned Salt.
The second little trick to making these potatoes work is to roast the potatoes for 15- 20 minutes before adding the softer vegetables. You want the potatoes nice and crispy and you don't want your garlic, onion, and green beans burnt.
Recipe for Michelle's Favorite Roast Vegetables:
Serves 2 - 4 - measurements are estimates and lend themselves well to being altered
1 lb of baby yukon potatoes (I get mine from Trader Joe's)
1/2 bag Trader Joe's french green beans or a very large handful of green beans, french or otherwise
1 medium yellow or sweet onion, large dice
4 - 6 cloves of garlic minced with a knife *see note
2 Tablespoons olive oil
healthy sprinkling of fresh ground pepper
approx 1 teaspoon Lawry's Seasoned Salt
1/2 Teaspoon garlic powder (not garlic salt)
dash of cayenne pepper if desired
- Preheat oven to 400 degrees.
- Cut baby yukon potatoes into fourths. Place in roasting pan and drizzle with half of the olive oil. Sprinkle with half of the seasonings. Toss well. Place in oven. Roast for 15 minutes.
- Dice onion to a large dice. Chop garlic. Cut green beans in half. Place in bowl and drizzle with remaining olive oil and seasonings. Toss to coat.
- After the potatoes have their 15 -20 minutes pull them out of the oven and add the onions, garlic, and green beans. Put back in the oven. Cook for 30 - 35 more minutes. Flipping vegetables with a spatula halfway through.
**I like to mince my garlic with a knife for this recipe rather than using a garlic press or pre-minced garlic because both the latter will give you a dice too small or mushy which will burn easily. I've made this with Costco's pre-minced garlic and the dice is large enough that it turns out well. When using pre-minced garlic I like to add a little more since the flavor is a touch more subtle than fresh.
Peace, love, eat your veggies, and happiness!