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 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Black Bean Salad

Recipe courtesy of Guy Fieri

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Sesame Green Beans

Recipe courtesy of Rachael Ray

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Baked Potato Wedges

Recipe courtesy of Ina Garten

Tequila-Orange BBQ Chicken Burritos with Sharp Cheddar, Baked Beans and Red Cabbage

Recipe courtesy of Rachael Ray

Fall Salad

Recipe courtesy of Tyler Florence

Potato Latkes

Recipe courtesy of Michele Urvater

Grilled Pork Tenderloin

Recipe courtesy of Alton Brown

Browse Reviews By Keyword