Fustini's Oils and Vinegars
Roasted Potatoes, Beans and Tomatoes

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Roasted Potatoes, Beans and Tomatoes


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Roasted Potatoes, Beans and Tomatoes

Submitted by Denise Walburg


  • 4+ tablespoons Fusitni's Gremolata olive oil
  • 2 pounds red skin potatoes
  • 1 pound thin fresh green beans
  • 2 cups cherry tomatoes
  • salt and pepper to taste
Herbed Dressing


Step 1. 

Preheat oven to 375 degrees. Cut potatoes into quarters and toss in a bowl with Fustini's olive oil.  Lay potato wedges on a baking sheet.  Season with salt and pepper.  Bake 25-30 minutes remove from the oven.  Add green beans and tomatoes to the potatoes on the baking sheet and continue baking another 20 minutes.  Remove from pan to a serving bowl.  Drizzle dressing over top, toss to combine, garnish with lemon zest and serve.

Step 2.  Herbed Dressing

In a ball jar, combine all ingredients and shake well to combine.

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