Roasted Green Beans and Potatoes

Oven-roasted green beans and potatoes with aromatic garlic and herbs are an easy 45-minute easy side dish for the weeknight dinner table.

Everyone needs to have that go-to recipe that we can make automatically even on days we are absolutely exhausted. It should be easy, delicious, and preferable to create no mess in the kitchen.

For me, and many Americans, I believe, this side dish is exactly that – ain’t nobody saying that roasted green beans and potatoes taste bad, like, never!

Tender, garlicky, and quite healthy (well, definitely healthier than French fries!). You just can’t go wrong with tender green beans and oven-roasted potatoes.

Why You’ll Love This Recipe

• A great recipe for a simple weeknight dinner. One sheet pan dish with easy clean-up!
• Simple delicious dish with no fuss and minimal ingredients or prep work.
• Affordable and amazing for meal prep for a week.
• Works with any protein, honestly. And you can easily bulk it up with more fresh vegetables.

Ingredients Notes

• Fresh green beans trimmed. Frozen green beans are ok too but won’t give the best flavor. French green beans are the best. They are long green beans, tender, and delicious.
• Baby potatoes, halved. What potatoes to use? Small or baby potatoes. Red potatoes and golden are great. Fingerling potatoes can be substituted for mini potatoes. If you can’t find small potatoes, use Yukon gold potatoes.
• Olive oil is what I love using for roasting green beans. Extra virgin olive oil is best.
• Seasoning: minced garlic or garlic powder, dried thyme, dried rosemary, kosher salt and black pepper. You can always use fresh herbs instead of dried ones. Fresh garlic has more flavor and aroma, and powder will give a more subtle garlicky flavor. If you can’t find the herbs separately, use an Italian seasoning mix. You can also add some onion powder to the mix.

Kitchen Equipment

• Rimmed baking sheet pan
• Large mixing bowl
• Serving bowl (if you will serve immediately)

How To Make Oven-Roasted Green Beans And Potatoes

1. Preheat oven to 425 degrees F. Trim the green beans and cut potatoes.
2. Add green beans and halved potatoes to a large bowl. Drizzle with olive oil and toss to coat.
3. Add the seasonings – garlic, thyme rosemary, salt, and pepper to the same large bowl. Toss again to evenly distribute throughout the veggies.
4. Line a large baking sheet with parchment paper or foil.
5. Spread the veggie mixture on the prepared baking sheet in a single layer.
6. Bake for 30-35 minutes in the preheated oven, until the potatoes are tender and golden brown. The green beans should be slightly crispy and the potatoes fork tender.
7. Be sure to stir about halfway through. If the green beans will be done faster, you can remove them from the baking sheet and allow the potatoes to continue cooking until done.
8. Remove and serve hot.

Storage

Store leftovers, once cooled, in an airtight container for 4-5 days in the fridge. I would not recommend freezing.

To reheat bake again until warm and crisp or warm up with olive oil in a skillet over medium heat.

Substitutions & Variations

• Sprinkle some freshly grated parmesan cheese on top of roasted potatoes. It will melt and make chees and crispy potatoes that are SO yummy! Greek-style, add some crumbled feta cheese.
• Carrots and onions would be amazing for roasting with potatoes and green beans. Mushrooms too! Southern roasted green beans and potatoes also are super good to cook with some bacon. The melting fat will add so much flavor! And bacon will get crispy.
• Roasted potatoes and green beans pair amazingly with grilled chicken or leftover rotisserie chicken.
• For a fresher taste, you can squeeze some lemon juice and mix in homemade pesto or sprinkle fresh parsley over the dish.
• For an elevated dish recipe, top the roasted green beans and potatoes with fresh basil leaves and pine nuts.
• Love spicy? Good old red pepper flakes and paprika will add some color and light heat. Taco seasoning is great too!
• Try this simple side dish alongside chicken breasts or serve as a main course. 

Expert Tips To Make The Best Roasted green beans and potatoes

• The smaller potatoes are easier and faster to cook through.
• Do not overcrowd the baking sheet. Make sure the beans and potatoes have enough space in between them.
• Serving the hot potatoes with garlic or herb butter is absolutely to die for!
• Some grocery stores sell green beans already trimmed, which saves us some prep time.
• If you have just Russet potatoes, you should parboil them first. I still love this dish best with baby potatoes.
• If you have “older” potatoes, the skins can be tougher, you can peel them. However, baby potatoes have tender and thin skin and it is perfectly fine to leave it on.

Popular Questions

Can You Cook Potatoes And Green Beans Together?

Yes, potatoes and green beans can be roasted or cooked together. However, green beans can be done faster than potatoes, in that case, you simply remove them from the skillet or oven first and let potatoes roast until fork tender.

Why Are My Roasted Green Beans Tough?

Older green beans taste tough as well as undercooked green beans. Green beans are done once they are soft and a bit crispy and have some caramelized spots on the skin. Roast the green beans for another few minutes until they are soft.

If you have over-mature green beans, blanch them before roasting.

Why Are My Green Beans Not Crispy?

Frozen green beans tend to be soggy and rubbery once cooked and lose their crispiness. It can also happen if you overcrowd the baking sheet with many green beans – they will keep each other moist, slow down the caramelization, and some won’t be crispy.

How To Cook Beans And Potatoes?

The easiest way to make delicious green beans and potatoes is to roast them in the oven with some olive oil. You can also cook them in a skillet. Use some seasonings, garlic, and grated parmesan cheese for topping.

Should You Always Boil Potatoes Before Roasting?

Boiling potatoes before roasting them is called parboiling and helps roast potatoes faster and till tender. Boiled potatoes will be cooked through. The edges can become deliciously crispy. 

If you love this side dish recipe, you’re going to love these other easy sides too. Please click each link below to find the easy, printable recipe!

More Great Sides to Try

Autumn Pasta Salad

Corn Casserole with Jiffy Mix

Ruth’s Chris Sweet Potato Casserole – Copycat

Oven Roasted Asparagus

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