roasted potatoes with green beans and speck

  • 1.5kg kipfler (waxy) potatoes, halved lengthways
  • 300g speck+, chopped
  • 2 tablespoons extra virgin olive oil
  • 300g green beans, trimmed and blanched

mustard dressing

  • ¼ cup (60ml) extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • sea salt and cracked black pepper
  1. Preheat oven to 180˚C (350˚F). Place the potato, speck and oil in a roasting pan, sprinkle with salt and toss to coat. Roast, turning occasionally, for 40 minutes or until golden. 
  2. To make the mustard dressing, place the oil, vinegar, lemon juice, mustard, salt and pepper in a bowl and whisk to combine. 
  3. Add the beans to the potatoes. Top with the dressing and toss to combine. Transfer to a serving platter to serve. Serves 8

+ Speck is a slab of cured ham available from delicatessens. If unavailable, you can use bacon or flat pancetta instead.

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