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Warm New Potatoes, Cherry Tomatoes, and Green Beans with Basil

January 23, 2008

A beautiful and tasty side dish to make when cherry tomatoes, basil and green beans are in season.

Warm New Potatoes, Cherry Tomatoes, and Green Beans with Basil


2 lbs small new potatoes, halved
4 tbsp extra-virgin olive oil, divided
1 lb slender green beans, trimmed
1 pint cherry tomatoes, halved
3 garlic cloves, chopped
1/3 cup chopped fresh basil


Preheat oven to 400 degrees. Toss potatoes and 2 tbsp oil on a large rimmed baking sheet, sprinkle with salt and pepper. Roast until tender, stirring occasionally, about 50 minutes. Maintain oven temperature.

Meanwhile, cook green beans in a large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain beans, pat dry.

Place beans, tomatoes, and garlic in a large bowl. Add 2 tbsp oil, sprinkle w/salt and pepper and toss. Add to potatoes on sheet. Roast until tomatoes begin to break down, about 8 minutes. Sprinkle with basil and serve.

Serves 6.

3 Comments leave one →
  1. Ashley permalink
    April 25, 2010 6:36 pm

    This is an awesome recipe and so, so simple. I made it without the green beans because I didn’t have any fresh ones and it was still awesome and one of my favorite vegetarian side dishes.

  2. May 20, 2011 4:04 am

    Thank you sharing such a brilliant and easy to follow recipe.. i love that you incorporated green beans in the dish.

  3. mrskdy permalink
    July 16, 2015 8:47 am

    Nice recipe. I oven roasted the green beans and potatoes together with herbs and then added the tomatoes last 10 minutes of cooking. Very tasty.

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