Roast Potato And Steamed Bean Salad

by

Tenina Holder

Posted November 1, 2018 (Last updated April 1, 2022)

Serves

4

Total Time

2hrs

Calories

757

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.

Unfortunately this sal...

recipe-image
    Ingredients

  • Bulb of garlic icon
    Bulb of garlic1crushed, peeled
  • Potato icon
    Potato1 kghalved, cut into wedges
  • Green beans icon
    Green beans500 gtrimmed
  • Red onion icon
    Red onion1halved
  • Black olives icon
    Black olives330 ghalved
  • Duck fat icon
    Duck fat2 tablespoons
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed
  • Red wine vinegar icon
    Red wine vinegar75 g
  • Balsamic vinegar icon
    Balsamic vinegar75 g
  • Fresh rosemary icon
    Fresh rosemary1 tablespoon
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 pinch
  • Water icon
    Water1 L
  • Extra virgin olive oil icon
    Extra virgin olive oil80 ml
  • Fresh rosemary icon
    Fresh rosemaryas needed
    Method

  • 1. Preheat oven to as hot as it will go, minimum 200℃
  • 2. Place the potatoes and garlic cloves into a large baking dish and coat with oil and dollop with a little duck fat
  • 3. Drizzle with extra virgin olive oil
  • 4. Roast until tender while stirring occasionally - 35 min, 230°C
  • 5. Let the potatoes cool in the pan
  • 6. Place roasted garlic, vinegars, rosemary foliage and salt to taste to the TM5 bowl
  • 7. Blend with MC in place - approx 10 sec, speed 9
  • 8. With the motor running add a 1/3 cup oil in a stream through hole in lid
  • 9. Blend the dressing until it is emulsified, 20 sec/speed 9
  • 10. Transfer content of TM5 bowl to small bowl
  • 11. Add water to the TM5 bowl
  • 12. Heat until boiling - approx 8 min, 100°C, speed 3
  • 13. Add green beans to the varoma dish
  • 14. Steam TM5 bowl - approx 8 min, Varoma, speed 3
  • 15. Blanche beans by placing into a large bowl filled with icy water to stop cooking. Drain
  • 16. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently
  • 17. Garnish with the rosemary sprigs. Serve immediately

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