Preparation:
halve potatoes and cut into 1-inch wedges heat 1/3 cup olive oil in the bottom of a roasting pan add the potatoes and toss to coat well roast @ 425 degrees for 10 minutes, turn roast @ 425 degrees for 10 minutes, turn roast @ 425 degrees for 10 minutes, until tender remove pan from oven and allow potatoes to cool in the pan meanwhile, combine garlic, vinegar, rosemary, and salt in a food processor or blender process to a fine puree with maching running, add remaining oil in a thin-steady stream and process until thickened soak the red onions in water for 5 minutes drain well and pat dry blanch the green beans in boiling water for 5 minutes drain, refresh in cold water, and drain well combine the potatoes, onions, and olives-toss to mix well moisten with the dressing garnish with rosemary sprigs serve slightly chilled or at room temperature |
