Here's a side dish that's an updated version of the old favourite green bean casserole! Tender green beans tossed with a Dijon-shallot vinaigrette and served with homemade crispy potato chips!
1 ½poundsbaby Yukon Gold potatoes,sliced ⅛ inch thick
1teaspoonfinely chopped thyme
sea salt and pepper
2poundsharicots verts(or fresh young green beans) trimmed
Vinaigrette Ingredients
3tablespoonextra-virgin olive oil
3tablespoonChampagne or white wine vinegar
¼cupminced shallot
1 ½tablespoonDijon mustard
Garnish
¼cupcoarsely chopped parsley
Instructions
Prepare the vinaigrette first. Whisk the oil, vinegar, shallot and mustard together and set aside.
Heat oven to 400 °F. Slice potatoes using a very sharp knife or a mandolin to get thin, uniform slices. In a large bowl, toss potatoes with 2 Tablespoons olive oil, thyme, salt and pepper. Spread in a single layer on two baking sheets. Bake for 10 - 15 minutes or until lightly browned, then using a thin spatula, flip and bake for a further 10 - 15 minutes until chips are crispy.
Meanwhile, bring a large pot of water to the boil and add beans. Cook until just crisp tender. Transfer to serving dish, drizzle with vinaigrette, add the crispy potato chips, garnish with parsley if desired, and serve immediately while hot.