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Step up your side dishes with this roasted potato upgrade

To get two vegetables on the table at once, pair potatoes with string beans and add a mustard drizzle to make a dish far from ordinary.  Illustrates FOOD-NOURISH (category d), by Stephanie Witt Sedgwick, special to The Washington Post. Moved Monday, Dec. 3,  2012. (MUST CREDIT: Washington Post photo by Katherine Frey.)

To get two vegetables on the table at once, pair potatoes with string beans and add a mustard drizzle to make a dish far from ordinary. Illustrates FOOD-NOURISH (category d), by Stephanie Witt Sedgwick, special to The Washington Post. Moved Monday, Dec. 3, 2012. (MUST CREDIT: Washington Post photo by Katherine Frey.)

It doesn’t take much to upgrade a simple dish. Pair potatoes with string beans and add a mustard drizzle for a result that looks and tastes far from ordinary. And the preparation gets two vegetables on the table.

When you’re working with only a few ingredients, it’s important that they shine. Use a good-quality white wine vinegar, and make sure the string beans are tender. Woody beans get even worse when roasted.

Roasted Potatoes and Green Beans
With Mustard Drizzle

3 pounds baking potatoes, peeled and cut into 1-inch chunks

4 tablespoons olive oil

salt

freshly ground black pepper

8 ounces string beans, trimmed and cut into 1- to
11∕2-inch lengths

1 tablespoon Dijon-style mustard

1 tablespoon white wine vinegar

1∕2 teaspoon sugar

2 tablespoons chopped chives

Preheat the oven to 375 degrees.

Have a large nonstick roasting pan at hand.

Combine the potatoes and 2 tablespoons of the oil in the pan, tossing to coat evenly.

Season with salt and pepper to taste.

Roast for 15 minutes, then turn the potatoes over. Roast for another 15 minutes.

Add the beans and toss to combine.

Roast for 15 to 20 minutes, until the potatoes are tender and the beans are just starting to wrinkle.

Meanwhile, whisk together the mustard, vinegar, the remaining 2 tablespoons of oil, the sugar and the chives in a medium bowl to form an emulsified dressing.

Season with salt and pepper to taste.

Transfer the roasted vegetables to a platter and drizzle with the dressing. Serve warm.

Makes 6 to 8 servings.

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