Dijon Potatoes and Green Beans

It is believed that potatoes were first grown in the Andes region of South America, in what is now known as both Peru and Bolivia, between 8000-5000 BC. Evidence is also showing that potatoes may have originally been a hybrid between tomato-like plants and potato relatives in South America that happened between 9-14 million years ago. Needless to say potatoes have been around for a very long time.

The Spanish Conquistadores introduced potatoes to Europe in the 16th century, and from there, potatoes have become a staple food all over the world. Lucky for me, because potatoes are some of my favorite foods. I can eat them any which way they are prepared, and they are endless possibilities on how to prepare them too.

When I made my Peruvian chicken Peruvian Chicken, I served it with some potatoes made with bacon and green beans, sticking with a Peruvian theme.

Dijon Potatoes with Bacon and Green Beans

This recipe is colorful, full of texture and all kinds of goodness.

Preheat the oven to 400*F or 204*C.

Line a baking sheet with parchment paper.

1 1/2 lbs baby potatoes, sliced

1/4 lb bacon, cooked

6 oz green beans, cut into pieces about 1 inch long, cooked

1/2 red bell pepper, medium diced

1/4 red onion, medium diced

5 TBSP olive oil

2-3 TBSP white wine vinegar or Prosecco vinegar – I used Prosecco vinegar

salt & pepper to taste

1 TBSP Dijon mustard

Cook the bacon then cut into pieces and set aside.

Cook the green beans in boiling water for about 5-7 minutes, or until cooked but still al dente. Mix with the bacon.

Slice the potatoes and toss with olive oil and salt & pepper. Place in the oven and cook for about 20-25 minutes.

After about 20 or so minutes, add the onions and peppers and toss together thoroughly and place back in the oven to continue cooking for an additional 20-30 minutes, or until the potatoes are completely cooked, checking every so often and turning if needed.

Combine the remaining olive oil, vinegar, Dijon mustard and more salt & pepper to make your vinaigrette.

When the potatoes and vegetables are cooked, toss them together with the green beans, bacon and as much of the vinaigrette as needed to season and flavor everything without drowning them out in dressing. Serve hot.

This is a great way to combine your starches and your vegetables all one dish. They came out so good. The potatoes were smooth and velvety and just melted in our mouths. We loved them, and they went very well with the Peruvian chicken too. Delicious!

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.