Salt and vinegar potatoes with green beans

1. The key to perfect, blistery potatoes is a very hot oven, and I mean hot. Make sure that your oven has reached 500 degrees Fahrenheit before you even think about sliding in those potatoes. If you roast the potatoes at a lower temperature, the insides of the potatoes will be mush by the time they blister. Also, be careful not to overcook the beans. Have your ice bath ready, and prepare to move when it’s time to transfer the steaming beans into the water.

2. Wash and trim the beans, and set aside. Scrub the potatoes, dry them, cut them in half, and toss them with the olive oil in a large bowl. Season with salt and a few grinds of pepper. I usually start with 3-4 generous pinches of salt and add more later on.

3. Dump the oiled potatoes onto a baking sheet and arrange them cut side up. I use a rimmed baking sheet so that the oil doesn’t slide off, and I line it with parchment paper for easy cleanup. Roast the potatoes for 20-25 minutes, until fork-tender. Hold onto that oily bowl. You’ll need it later.

4. Meanwhile, bring a large pot of water to boil. Also, prepare your ice bath. You’ll want to use a bowl big enough to hold plenty of water and ice so that the temperature in there remains quite cold, even after you’ve dunked the hot beans. Add the beans to the boiling water and blanch for 1½-2 minutes. Immediately remove the pot from the heat, drain the beans into a colander, transfer them into the ice bath, and keep them there until you’re ready to toss them with the potatoes.

5. When the potatoes are brown, blistered, and cooked through, transfer them back into their original bowl. Be sure to scrape all of the oil that’s pooled around the potatoes into the bowl, too. Then, toss with the vinegar. I begin with 5 tablespoons, and usually end up adding more. Taste, and add more salt, as needed. Dry the blanched and shocked beans, add them to the potatoes, mix, and serve immediately.