Roasted potatoes and green beans are an elegant and tasty side dish for holidays or a simple weeknight dinner the whole family will love. A delicious 5-ingredient recipe you can make in about 30 minutes.
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You’re going to love this
Super simple ingredients. Toss potatoes and fresh green beans in olive oil, salt, and black pepper. Roast. Add garlic. How easy is that?
Delicious side dish recipe. With 5 ingredients, 30 minutes, and a 475 degree oven, you can have this delicious classic green beans and roasted potato side dish on the dinner table.
Sheet pan potatoes and green beans. You can roast potatoes without boiling them and green beans without blanching them. No need for a large pot of boiling water. You don’t even need a mixing bowl. Just two sheet pans.
Ingredient Notes
Baby potatoes. Baby potatoes are soft, tender, and convenient because they need minimal prep.
Green beans. Fresh green beans are best for roasting to a soft crisp-tender.
Olive oil. Olive oil is a great oil for roasting because you can use it at a fairly high temperature.
Fresh garlic. I debated whether or not to use fresh garlic in these easy green beans and potatoes recipe because it can easily burn. So I added it halfway through the roasting process.
Optional seasonings. Because the flavors are so simple, this is a great recipe to customize to your liking. I like to serve these with Maple Tahini Salad Dressing.
You can also try tossing them with Italian seasoning, paprika, red pepper flakes, or any dried herbs and spices before roasting. Pesto would also be delicious. Add a sprinkle of Parmesan right before serving for even more flavor.
Substitutions
Potatoes. Any kind of potatoes that are firm and waxy with thin skin will hold their shape well when roasted, such as regular or small red potatoes, Yukon Gold potatoes, fingerling potatoes, or new potatoes. Russet potatoes are best used for mashed potatoes.
If your potatoes are large, just cut them into approximately 2 ½ inch pieces so they cook evenly and quickly.
Green beans. If you don’t have fresh beans, you can roast frozen green beans without defrosting them first. The trick is to cook them past the point of being soft until they’re crispy and starting to brown. I don’t recommend using canned green beans.
Olive oil. You can also use avocado oil or grapeseed oil, which are both neutral oils that can withstand high temperatures.
Fresh garlic. You can use ⅛ teaspoon of garlic powder as a substitute for one clove of fresh garlic.
Step by step instructions
Step 1
Preheat the oven to 475.
Scrub the potatoes and cut them into halves, quarters, or cubes so they are all equally sized.
Cut the ends off the raw green beans with a knife or pinch them off with your fingers.
Step 2
Place the potatoes on a baking sheet. Toss them in ½ of the oil, add salt and pepper, then arrange them in a single layer on the baking sheet.
Roast the potatoes for 20 minutes or until they turn golden brown and a little crispy.
The potatoes take longer to cook than the green beans. Roast the potatoes for five minutes, then add the green beans to the oven, and they should both be done at the same time.
Step 3
While the potatoes are cooking, place the green beans on a baking sheet.
Toss them in the rest of the olive oil, liberally season them with salt and pepper, and arrange them in an even layer on the baking sheet.
Place the green beans in the oven five minutes after the potatoes. Roast the green beans for 15 minutes.
Step 4
When there are about ten minutes of cooking time left on the green beans and potatoes, add ½ of the garlic to the potatoes, turn the potatoes over on the pan, and return them to the oven.
Add the other ½ of the garlic to the green beans, give them a good stir, and return them to the oven.
Step 5
Continue to roast green beans and potatoes in oven until the potatoes are fork-tender and the green beans have started to brown.
Step 6
Transfer the oven roasted green beans and potatoes to a serving plate.
Garnish with fresh herbs and Parmesan or turn it into a warm potato salad by drizzling it with Maple Tahini Salad Dressing.
Storage and reheating
Store green bean and potato leftovers in a covered container in the refrigerator for about a week.
To reheat roasted green beans and potatoes, warm them in the microwave, over medium to medium-high heat on the stove top in a pan with a little oil, or in a 400 degree oven until they’re warm and crispy.
Tips
- Cut the potatoes into 2 ½-inch pieces so they cook evenly and quickly.
- Use sliced garlic and add it in the last 10 minutes of cooking to keep it from burning.
- The cook time on the potatoes is about 5 minutes longer than the green beans. Stagger placing them in the oven so they will both be done at the same time.
FAQs
No. You do not need to boil the potatoes before roasting them. They will cook through just fine in the oven and still get that golden brown color you’re looking for.
No. Some people swear by blanching green beans before roasting them in the oven.
Blanching just means boiling them in water and shocking them in cold water — essentially partially cooking them. I don’t do this and I love the way the roasted green beans turn out.
Roasted green beans and potatoes will be best fresh out of the oven. The flavor won’t necessarily change if you make them ahead of time, but the texture will. The potatoes and green beans will get softer as they sit in the refrigerator.
Yes! You can make the tahini dressing a few days ahead and store it tightly covered in the refrigerator. It will thicken as it gets cold, so let it come to room temperature before serving.
Yes, you can store leftover roasted potatoes and green beans in an airtight container in the freezer for up to three months. You should know, however, that the texture and color may be affected by freezing, thawing, and recooking.
You can reheat leftover roasted potatoes and green beans in the oven or microwave. A 400 degree oven for about 20 minutes or so will do the best job and crisping things back up again, so that’s what I’d recommend.
More Easy Recipes
Potatoes with green beans are the perfect side dish to serve with a main dish of turkey, chicken, beef, ham, or fish. Serve it with these easy family favorite side dishes:
- Roasted Broccolini Salad a delicious recipe that will make a broccolini lover out of anyone!
- Balsamic Glazed Carrots simmer in a delicious maple cinnamon glaze.
- Chicken Stuffing Casserole is filled with warm and cozy flavors -- and no condensed soup!
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Roasted Potatoes and Green Beans
Ingredients
Roasted Potatoes and Green Beans
- 1 ½ pounds baby potatoes
- 1 pound fresh green beans
- ⅓ cup olive oil
- 4 cloves minced garlic
- salt and pepper
Instructions
Roasted Potatoes and Green Beans
- Preheat the oven to 475. Scrub the potatoes and cut them into halves, quarters, or cubes so they are all equally sized. Cut the ends off the raw green beans with a knife or pinch them off with your fingers.
- Place the potatoes on a baking sheet. Toss them in ½ of the oil, add salt and pepper, then arrange them in a single layer on the baking sheet. Roast the potatoes for 20 minutes or until they turn golden brown and a little crispy. The potatoes take longer to cook than the green beans. Roast the potatoes for five minutes, then add the green beans to the oven, and they should both be done at the same time.
- While the potatoes are cooking, place the green beans on a baking sheet. Toss them in the rest of the olive oil, liberally season them with salt and pepper, and arrange them in an even layer on the baking sheet. Place the green beans in the oven five minutes after the potatoes. Roast the green beans for 15 minutes.
- When there are about ten minutes of cooking time left on the green beans and potatoes, add ½ of the garlic to the potatoes, turn the potatoes over on the pan, and return them to the oven. Add the other ½ of the garlic to the green beans, give them a good stir, and return them to the oven.
- Continue to roast green beans and potatoes in oven until the potatoes are fork-tender and the green beans have started to brown.
- Transfer the oven roasted green beans and potatoes to a serving plate. Garnish with fresh herbs and Parmesan or turn it into a warm potato salad by drizzling it with Maple Tahini Salad Dressing.
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