Two Side Orders Recipe

Prep potatoes

Preheat the oven to 425°F (220°C). Wash the potatoes and cut larger ones into 1-inch pieces so all pieces are uniform. Pat dry with a towel — dry surfaces roast crisper.

Parboil (optional for extra fluffy interior): place potatoes in a pot, cover with cold water, add 1/2 teaspoon salt, bring to a boil and simmer 6–8 minutes until just tender at the edges. Drain thoroughly and let steam-dry for 2 minutes.

Season: In a large bowl toss the potatoes with 2 tablespoons olive oil, minced garlic, chopped rosemary, grated Parmesan, 3 teaspoons kosher salt, and 1/2 teaspoon black pepper until evenly coated.

Roast: Spread the potatoes in a single layer on a rimmed baking sheet lined with parchment or lightly oiled. Roast for 20 minutes, then use a spatula to turn pieces so they brown evenly. Continue roasting another 12–15 minutes until deeply golden and crisp at edges (total 32–35 minutes).

Finish and serve: Remove from oven, immediately taste and adjust seasoning if needed. Sprinkle chopped fresh parsley over the potatoes and transfer to serving dish.

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

Sauté aromatics: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When butter is melted and foaming, add the sliced garlic and sauté 30–45 seconds until fragrant but not browned.

Finish beans: Add the blanched green beans to the skillet, toss to coat and sauté 2–3 minutes until heated through and a few small browned spots develop. Stir in lemon zest, 1 tablespoon lemon juice, 1/4 teaspoon red pepper flakes (if using), 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasoning.

Garnish and serve: Remove from heat, toss with toasted almond slices if using, then transfer to serving bowl. Serve immediately alongside roasted potatoes.