Side Order Recipe

Preheat and prepare potatoes

Preheat the oven to 425°F (220°C). If using larger baby potatoes, cut them in half so all pieces are roughly equal size for even roasting.

Toss with oil and seasonings

In a mixing bowl, combine the potatoes, extra-virgin olive oil, minced garlic, Kosher salt, and black pepper. Toss until each potato is evenly coated.

Roast

Spread the potatoes cut-side down (if halved) on a rimmed baking sheet in a single layer. Roast in the preheated oven for 20–25 minutes, stirring or shaking the pan once halfway through, until potatoes are golden and fork-tender.

Finish with Parmesan and herbs

Remove the potatoes from the oven, immediately sprinkle the grated Parmesan over the hot potatoes and gently toss to melt the cheese and coat the potatoes. Add the chopped parsley, toss once more, and adjust seasoning with additional salt and pepper if needed. Serve hot.

Blanch the green beans

Bring a medium pot of salted water to a boil. Add the trimmed green beans and cook for 3–4 minutes until bright green and just tender. Prepare an ice bath (bowl of ice water). Drain the beans and immediately plunge them into the ice bath to stop cooking and preserve color. Drain and pat dry after 2 minutes.

Sauté with butter and lemon

Heat a large skillet over medium heat and melt the unsalted butter. Add the blanched green beans and sauté for 2–3 minutes, tossing to coat. Stir in the fresh lemon juice and lemon zest, season with salt and black pepper, and cook for another minute until heated through and flavors meld.

Finish and serve

If using, sprinkle the toasted slivered almonds over the green beans for crunch. Transfer to a serving dish and serve warm alongside the roasted garlic Parmesan potatoes.