Roasted Yukon Gold Reds and Haricot Vert


  1. Preheat convection oven to 350°F. Bring 4 quarts of water to a boil in a 7 qt. pot.
  2. In a medium bowl, combine oil, chile powder, sugar, garlic, salt and pepper. Toss potatoes in mixture to combine.
  3. Spray baking sheet pan with cooking spray; arrange potatoes in a single layer on pan. Bake 12 minutes, or until hot.
  4. When potatoes have five minutes remaining to bake, add haricot vert to the boiling water. Cook for 3-4 minutes or until hot. Remove and strain.
  5. Toss haricot vert with the hot roasted potatoes. Place into a serving bowl. Serve hot.


  • 1 fl oz oil, olive
  • 2 tsp ancho chili powder
  • 2 tsp sugar
  • 2 garlic, clove(s), minced
  • 1/4 tsp salt
  • black pepper, to taste
  • 40 oz Simplot RoastWorks®: Roasted Gold and Redskin Potatoes 6/2.5lb
  • 40 oz Simplot Simple Goodness™: Haricot Vert 6/2.5lb