Parmesan Baby Potatoes + Green Beans
Crisp greens, buttery baby potatoes, and a zingy mustard-parmesan vinaigrette — this side hits all the right notes. It’s hearty, punchy, and just a little addictive. Serve it up warm or at room temp — either way, it won’t last long on the table.
Forkin’ Easy
Serves 4
Ingredients
For the dish
Baby Potatoes — 300g
Green Beans (halved) — 200g
Cavolo Nero — 50g
Capers — 35g
Salt & Black Pepper — to taste
Fresh Parsley — 5g, chopped
Parmesan — 50g, grated
For the Mustard Parmesan Vinaigrette
Garlic — 2.5g
Salt — 18g
Black Pepper — 5g
Mustard Powder — 5g
Dijon Mustard — 25g
Parmesan, grated — 50g
Lemon Juice — 75g
White Wine Vinegar — 50g
Olive Oil — 250g
Method
For the Mustard Parmesan Vinaigrette
In a food processor or using a hand blender, blend all ingredients except the olive oil until smooth.
With the blender running, slowly drizzle in the olive oil to create an emulsion. Blend until smooth and creamy. Set aside.
For the dish
Boil the Baby Potatoes:
Place the baby potatoes in a large pot of salted water. Boil for 25–30 minutes, or until fork-tender. Strain, then let them steam out and cool slightly.Blanch the Green Beans:
Halve the green beans. Boil in salted water for 2–3 minutes until bright green and just tender. Immediately transfer to a bowl of iced water to stop cooking.Prepare the Cavolo Nero:
Wash thoroughly and roughly chop. No cooking needed.Combine & Dress:
In a large mixing bowl, gently combine the potatoes, green beans, and cavolo nero. Season with salt & black pepper to taste. Add capers and Mustard Parmesan Vinaigrette — toss gently to coat everything well.Finish & Serve:
Transfer to an ovenproof dish or cast iron pan. Bake for 7-10 minutes at 220°C.
Remove from oven. Finish with extra vinaigrette, garnish with fresh parsley and a good grating of parmesan. Serve warm or at room temp.
