Save Recipe Print
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
2 to 4 servings

Ingredients

Directions

Place the vinegar and rosemary in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Strain into a bowl. Preheat grill. Toss potatoes in a large bowl with olive oil and season with salt and pepper to taste. Grill skin side down until golden, turn over and continue grilling until just cooked through. Place in a large bowl and immediately toss with 1/4 cup of the vinaigrette. Meanwhile, bring a large pot of salted water to a boil and add the haricots verts. Cook for 2 minutes, and immediately plunge into a bowl of ice water. Drain. Add the haricots verts and red onion to the potatoes and drizzle with the remaining vinaigrette. Season with salt and pepper to taste.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Green Bean Salad

Recipe courtesy of Jamie Deen

Red Beans and Rice

Recipe courtesy of Robert Irvine

Roasted Green Beans

Recipe courtesy of Ree Drummond

Tomato, Onion, and Cucumber Salad

Recipe courtesy of Rachael Ray

Green Beans and Bacon

Recipe courtesy of The Neelys

Sauteed Green Beans

Recipe courtesy of Robin Miller

Potato Salad

Recipe courtesy of Ina Garten

Red Beans and Rice

Recipe courtesy of Alton Brown

Red Beans and Rice

Recipe courtesy of The Neelys

Browse Reviews By Keyword