Rosemary Roasted Fingerling Potatoes and Green Beans with Mushrooms

In yesterday's post, I mentioned the green beans side dish; true to my post, I am writing about it today, but also about the other side dish in the picture: roasted fingerling potatoes.  Both of these are great sides and easy enough that they are not stressful to make along with a main dish.  The original recipes have been modified only slightly; they can be found here:
http://www.myrecipes.com/recipe/rosemary-roasted-fingerling-potatoes
http://www.myrecipes.com/recipe/buttered-green-beans-mushrooms

--Rosemary Roasted Fingerling Potatoes--

Ingredients:

2 1/2 lb. fingerling potatoes, halved lengthwise
2 T. olive oil
3/4 tsp. kosher salt
1 tsp. finely chopped fresh rosemary
1/2 tsp. coarse ground black pepper

Instructions:

1. Preheat oven to 375°F.

2. Place potatoes in a bowl and toss with olive oil.

3. Pour potatoes out onto a jelly-roll pan and turn all potatoes to cut side up.  Sprinkle salt, rosemary, and pepper all over (I ended up adding slightly more than recipe called for).

4. Bake for 30-40 minutes or until lightly browned and tender.

--Buttered Green Beans and Mushrooms--

Ingredients:

1 can (14.5 oz) French style green beans, drained
2 T. butter
6 oz. cremini mushrooms, thinly sliced
4 oz. shiitake mushroom caps, thinly sliced
3/4 tsp. kosher salt, divided
1/2 tsp. coarse ground black pepper, divided
1 tsp. bottled minced garlic

Instructions:

1. Melt butter in large non-stick skillet over medium-high heat.  Add mushrooms, 1/2 tsp. salt, and 1/4 tsp. pepper.  Sauté for 8 minutes or until mushroom liquid evaporates.

2. Stir in garlic and sauté for 1 minute, stirring constantly.

3. Add remaining salt, pepper, and the drained green beans.  Cook 2 minutes.