Roasted Potatoes With Green Beans And Speck | Donna Hay
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Ingredients
- 1.5kg kipfler (waxy) potatoes, halved lengthways
- 300g speck+, chopped
- 2 tablespoons extra virgin olive oil
- 300g green beans, trimmed and blanched
- 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
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