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- Roasted Yukon Gold Reds and Haricot Vert
Roasted Yukon Gold Reds and Haricot Vert

Roasted Yukon Gold Reds and Haricot Vert
Directions
- Preheat convection oven to 350°F. Bring 4 quarts of water to a boil in a 7 qt. pot.
- In a medium bowl, combine oil, chile powder, sugar, garlic, salt and pepper. Toss potatoes in mixture to combine.
- Spray baking sheet pan with cooking spray; arrange potatoes in a single layer on pan. Bake 12 minutes, or until hot.
- 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.
- Toss haricot vert with the hot roasted potatoes. Place into a serving bowl. Serve hot.
Ingredients
- 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
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