Directions

1. Preheat convection oven to 350°F. Bring 4 quarts of water to a boil in a 7 qt. pot.
2. In a medium bowl, combine oil, chile powder, sugar, garlic, salt and pepper. Toss potatoes in mixture to combine.
3. Spray baking sheet pan with cooking spray; arrange potatoes in a single layer on pan. Bake 12 minutes, or until hot.
4. When potatoes have five minutes remaining to bake, add haricot vert to the boiling water. Cook for 3-4 minutes or until hot. Remove and strain.
5. Toss haricot vert with the hot roasted potatoes. Place into a serving bowl. Serve hot.