I love to host, so tonight I had some friends over for dinner. Even though there were just six of us, it does still take some time to plan and prepare a menu. In the past, I would ask my guests to bring dessert because finding the time to prepare a third course was difficult and I wanted to pour my heart into the appetizer and entree.
Nowadays, entertaining comes easier to me and I try to make time to prepare the dessert as well. I’ll give you my secret: I bake my dessert the day before, which leaves ample time to make the main course the day of! I also usually choose a dessert I have made several times, so I don’t mess it up. This time, I chose to make flan, which I have done a countless number of times. No worries, right? Dessert, done. At least that’s what I thought while I was cooking in anticipation of my guests arrival.
The dinner was a success. That is, until it came time for dessert. My husband cut into the flan and it was a mushy gushy mess. I wouldn’t even call it flan! Luckily, he had brought home some pastries from the bakery that morning, which ultimately saved my dinner party.
Although my perfected flan dessert fell flat, we were still able to have a good laugh about it. A year ago, I would have been mortified! Now, I can accept that things happen and sometimes there is no rhyme or reason for it.
I learned two lessons. One, there is nothing better than good company who can turn around a disaster. Two, next time I host I will make one dessert and have one brought over, just in case.
This recipe is one of the side dishes I prepared for my friends. I wanted to try something different and thought the combination of green beans and roasted potatoes was very unique. I used all my go-to ingredients, and I must say, this dish is worthy of any dinner, whether you are entertaining or just using it for a weeknight side.
The green beans have that tang from the lemon and that fiery burst from the red pepper flakes. The potatoes roast very quickly because they are small, so you need to keep an eye on them and check for that beautiful brown caramelization on the top. Put it all together, pour the sauce over it, and you have an amazingly savory side dish. This would be the perfect accompaniment to nearly any main dish.
This dish will serve 4-6 people who will relish in its many remarkable flavors.
Ingredients for Green Beans and Potatoes
1 pound green beans, trimmed and washed
1 1/2 pound small red and gold potatoes, halved
2 tbsp. olive oil
2 garlic cloves, minced
1 medium yellow onion, thinly sliced
1/4 tsp. crushed red pepper flakes
2 cups chicken broth
Juice of one lemon, divided
Zest of 1/2 lemon
1 tbsp. butter
1/4 cup Parmesan cheese
Heat oven to 425°F.
Place potatoes on a baking sheet, halved sides up.
Sprinkle with salt and pepper, and squeeze on the juice from one-half a lemon.
Roast for 15-20 minutes, until they are browned.
Remove from oven and set aside.
Meanwhile, heat oil and butter in a saucepan over medium-high heat.
Add onions and cook for 4-5 minutes, or until you see them turning slightly brown on edges.
Add garlic and red pepper flakes and cook for 1 minute.
Add stock, salt, lemon zest and remaining half of the juice.
Add green beans and stir occasionally until they turn bright green, about 5 minutes.
Remove the green beans from the saucepan and place on a serving dish.
Add the potatoes.
Bring liquid in saucepan to a boil and cook until liquid has reduced, about 5 minutes.
Pour the liquid over the green beans and potatoes.
Sprinkle Parmesan cheese over green beans and potatoes.
Stir to combine.
Serve hot.
It’s that simple!
