Lunch: Garlicky Potatoes, Green Beans and Cauliflower

Ingredients

1 pound fingerling potatoes, scrubbed but not peeled
Salt
3 cups cauliflower florets
1 pound green beans
3 tablespoons extra-virgin olive oil
4 garlic cloves, finely chopped
1/2 teaspoon spicy pimentón de la Vera (hot smoked Spanish paprika)
1 tablespoon sherry vinegar

Instructions

In a large pot, cover the fingerling potatoes with 2 inches of salted water and bring to a boil over high heat. Reduce the heat to moderate and cook until the potatoes are almost tender, about 8 minutes. Add the cauliflower florets and green beans to the pot and simmer until tender, about 5 minutes.
Meanwhile in a small skillet, heat the olive oil. Add the garlic and cook over low heat until golden brown, about 1 minute. Add the pimentón and a large pinch of salt and remove from the heat.
Drain the vegetables well and transfer to a serving bowl. Season with salt and drizzle with the garlic oil. Sprinkle with the vinegar, toss well and serve.

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