Roast Potato And Steamed Bean Salad

by

Tenina Holder

POSTED November 1, 2018 (LAST UPDATED September 24, 2021)

Serves

4

Total Time

2hrs

Calories

756

A roasted potato salad that's perfect with roasted meat, fish or chicken. Serve to accompany any poolside barbecue for a delicious crowd-pleaser, and the leftovers are just as good cold.

recipe-image

    INGREDIENTS


  • Potato icon
    Potato

    1 kg (about 5 ¾)halved, sliced

  • Bulb of garlic icon
    Bulb of garlic

    1 (about 48 g)crushed, peeled

  • Green beans icon
    Green beans

    500 g (about 4 cups)trimmed

  • Red onion icon
    Red onion

    1 (about 135 g)halved

  • Black olives icon
    Black olives

    330 g (about 33)halved

  • Duck fat icon
    Duck fat

    2 tablespoons (about 26 g)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    as needed

  • Red wine vinegar icon
    Red wine vinegar

    75 g (about ¼ cup)

  • Balsamic vinegar icon
    Balsamic vinegar

    75 g (about ¼ cup)

  • Fresh rosemary icon
    Fresh rosemary

    1 tablespoon (about 4 g)

  • Sea salt icon
    Sea salt

    1 pinch

  • Extra virgin olive oil icon
    Extra virgin olive oil

    ¼ cup (about 79 ml)

  • Water icon
    Water

    1 L (about 4 ¼ cups)

    METHOD


  • 1. Pre-heat oven - 230°C
  • 2. Add potato to a clean baking sheet
  • 3. Add bulb of garlic and duck fat to the garlic
  • 4. Drizzle with extra virgin olive oil
  • 5. Roast until tender while stirring occasionally - 35 min, 230°C
  • 6. Cool
  • 7. Transfer garlic to TM5 bowl
  • 8. Add red wine vinegar, balsamic vinegar, fresh rosemary, sea salt and extra virgin olive oil to the TM5 bowl while machine is running
  • 9. Blend - approx 10 sec, speed 9
  • 10. Blend - approx 20 sec, speed 9
  • 11. Transfer content of TM5 bowl to small bowl
  • 12. Add water to the TM5 bowl
  • 13. Heat until boiling - approx 8 min, 100°C, speed 3
  • 14. Add green beans to the varoma dish
  • 15. Steam TM5 bowl - approx 8 min, Varoma, speed 3
  • 16. Transfer content of TM5 bowl to water bath
  • 17. Drain content of water bath into colander
  • 18. Transfer content of colander to large serving bowl
  • 19. Add red onion and black olives to the large serving bowl
  • 20. Transfer dressing to large serving bowl
  • 21. Toss until combined
  • 22. Serve

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