Recipe: Schmaltz Roasted Potatoes & Green Beans

Roasted Potato & Green Bean

Roasted Potato & Green Bean

If you’re looking for an effortless side dish to pair with your holiday meal, we have the perfect recipe for you. This Schmaltz Roasted Potato & Green Beans will quickly become a household favorite because it’s a sophisticated dish that is surprisingly easy to make.

What is schmaltz? Well for those of you in the know, it’s the poultry equivalent of bacon grease! Rendered & clarified chicken fat if you really want to get technical. We just call it flavor around these parts. If you can’t get your hands on Schmaltz, bacon grease, duck fat or drippings from a roasted bird will make great substitutes.

To complete the layers and layers of flavors to this dish, we throw in a whole lemon & garlic bulb to roast alongside the potatoes, which later get used to finish the dish. You’ll notice we add the green beans towards the end of the cooking time to make sure they stay nice and crisp to contrast the melt-in-your-mouth potatoes. That’s it. Everything is done in the oven. Heck, throw a chicken in there while you’re at it and you have a quick weeknight meal.

Recipe: Schmaltz Roasted Potatoes & Green Beans

Serves 4-6
Prep Time: 10 minutes
Cooking Time: 60-75 minutes

• 2 lbs of mixed baby potatoes
• 1 lb of green beans, trimmed & cut on a bias
• 1/3 cup schmaltz, melted
• 1 whole bulb of garlic
• 1 whole lemon, cut in half
• 1 Tablespoon of Herbs de Provence
• Salt & Pepper, to taste
• Grated Parmesan, Optional

Method:

Preheat oven to 400 degrees F.

Meanwhile, toss your potatoes with the melted schmaltz & Herbs de Provence. Season the potatoes generously with salt & pepper and place in a roasting pan with the cut lemon & garlic bulb. Roast the potatoes for about 45 minutes or until just starting to get tender, making sure to shake the potatoes around every 15 minutes or so to ensure a nice even browning.

Remove the roasting pan from the oven and mix in the green beans and return to the oven for another 8-12 minutes or until the green beans are just tender and the potatoes can be easily pierced with a knife or fork.

To finish the dish, remove the roasted garlic & lemon from the pan. Cut the top of the garlic and squeeze the roasted garlic cloves over the potatoes & green beans. Repeat with the lemon and toss to combine. Serve with some grated parmesan, if using.

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