Late summer roasted potato salad, with all the good stuff!
Start by making bagna cauda -- in a small skillet, gently heat 1/4 cup olive oil, 1 tablespoon butter, 2 fat garlic cloves (minced), 5 anchovies smashed into a paste, and the zest from 1 large lemon. Cook on low heat for about 5 minutes to let the anchovies and garlic melt into the oil. Meanwhile, heat the oven to 425.
In a large roasting pan, combine 1.5 lbs of small potatoes, halved, with enough of the bagna cauda to generously coat. Roast until the potatoes are tender with crispy edges. Off the heat, add blanched green beans, cherry tomatoes, slivered sweet red pepper, basil, and walnuts. Drizzle with a little more of the bagna cauda and season to taste with salt and lemon juice.