Green beans and roast potato

Green bean and potato roast

This green bean and potato roast is a perfect side to any Sunday dinner. The potato gets really crunchy with the added flavours of the tahini and sesame seeds. Sesame oil is always a nice addition drizzled over for an extra bit of flavour.


  • 150g Green beans, rinsed and topped and tailed
  • 250g Potatoes, peeled and cubed
  • 3 tbsp toasted Sesame seeds
  • 2 tbsp Tahini sauce
  • 2 tbsp Milk
  • 1 tbsp dried chilli flakes


  1. Place the potatoes in a pan of simmering water and simmer for 10 minutes.
  2. Preheat the oven to 180 degrees.
  3. Meanwhile whisk the Tahini sauce and milk together until well combined.
  4. Drain the potatoes and place in a baking tray, drizzle over some olive oil, season and mix in the chilli flakes.
  5. Pop into the oven for approx 30 minutes until brown.
  6. Meanwhile place the green beans in a pan of simmering water for 15 minutes until tender.
  7. To serve place the drained green beans on top of the potatoes and drizzle over the Tahini sauce with a scattering of sesame seeds.
  8. Season to taste.

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