Golden Potato Fest

Golden Potato Fest

Crisp-edged potatoes and roasted green beans layered with fresh herbs and a vibrant citrus finish.

PREP TIME COOK TIME
20 minutes 45–55 minutes
Yields: 4 servings

Ingredients

1 kg potatoes, peeled and cut into medium pieces
1 tsp baking soda
3 tbsp olive oil (divided)
to taste Brisca Herb 'n' Salt
300 g green beans, trimmed
2 cloves garlic, thinly sliced
¼ large red onion, cut into thin strips
¼ cup fresh parsley, chopped
¼–½ cup Parmesan cheese, finely grated (optional)
plenty Brisca Zest Fest

Instructions

1

Boil Potatoes: Bring a large pot of salted water to a boil. Add baking soda, then add potatoes. Boil until just fork-tender but not falling apart, about 10–12 minutes. Drain well and allow steam to escape.

⏱ 10–12 minutes
2

Rough Edges: Shake the potatoes gently in the colander to create rough, craggy edges for maximum crisping.

3

Roast Potatoes: Toss with 2 tbsp olive oil and Brisca Herb 'n' Salt to taste. Spread in a single layer on a tray and roast at 220°C for 35–45 minutes, turning halfway, until deeply golden and crispy.

⏱ 35–45 minutes 🌡 220°C
4

Roast Green Beans: Toss green beans with remaining olive oil, sliced garlic, and Brisca Herb 'n' Salt to taste. Spread on a tray and roast until tender and lightly crisp at the edges, about 15–20 minutes.

⏱ 15–20 minutes 🌡 220°C
5

Assemble: Combine crispy potatoes and green beans in a serving dish. Add red onion strips and chopped parsley.

6

Sauce Moment: Drizzle plenty of Brisca Zest Fest over the warm vegetables and gently toss.

7

Finish (Optional): Sprinkle grated Parmesan over the top just before serving.

Made with:Zest Fest, Herb 'n' Salt

Shop This Recipe

Select ingredients to add to your cart

Zest Fest

Zest Fest

LE 350.00

Herb 'n' Salt

Herb 'n' Salt

LE 150.00

zest-fest,herb-n-salt ["veggies","zest-fest","herb-n-salt","ramadan-day-thirteen","roasted","ramadan-featured"]