Crisp potato rounds and tender green beans seasoned with garlic make a satisfying side dish for grilling season. If you don't have a large rimmed baking sheet, use two smaller pans, one for the potatoes, the other for the green beans and garlic.
A family traditional recipe
3 tablespoons olive oil, divided
2 large russet potatoes about 1 1/2 lbs
unpeeled, cut crosswise into 1/2 inch thick slices
3/4 teaspoon coarse salt, divided
1/8 teaspoon pepper
12 oz green beans
5 medium garlic cloves, unpeeled
2 tablespoons chopped fresh parsley
Heat oven to 425.
Spread 2 tablespoons of the oil in large rimmed baking sheet,
Arrange potatoes on baking sheet in a single layer, turn to coat both sides with oil
Sprinkle with 1/2 teaspoon of the salt and pepper
Bake 22 to 25 minutes or until golden brown
Turn move to one side of pan
Add green beans and garlic to empty side of pan, sprinkle with remaining salt.
Bake 15 minutes
Arrange potatoes on platter.
Squeeze garlic from skins onto cutting board
mash with side of knife until smooth
Toss mashed garlic and remaining 1 tablespoon oil with beans, place over potatoes.
Sprinkle with parsley.