Roasted Potatoes and Green Beans Recipe – Easy One-Pan Side Dish in 35 Minutes
There’s something magical about roasted vegetables straight from the oven – crispy edges, tender insides, and those beautiful caramelized bits that make every bite irresistible.
This roasted potatoes and green beans recipe is one of those dishes that looks fancy but is incredibly simple to make. You’ll love how everything cooks together in one pan, making cleanup a breeze!
I’ve been making this recipe for years, and it consistently impresses.
The potatoes get wonderfully crispy on the outside while staying fluffy inside, and the green beans develop this amazing roasted flavor with slightly charred edges.
It’s perfect for busy weeknights when you want something healthy and delicious without spending hours in the kitchen.
Whether you’re serving it alongside grilled chicken, baked fish, or a juicy steak, this side dish always steals the show.
This recipe works great for everything from casual family dinners to holiday gatherings.
Trust me, once you try this easy roasted vegetable combination, it’ll become your go-to side dish!
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Difficulty Level: Easy
- Cuisine Type: American/Mediterranean
- Servings: Available for 2 people and 6 people
Best Served With:
- Grilled chicken breast or roasted chicken thighs
- Baked salmon or pan-seared fish
- Herb-crusted pork chops or beef tenderloin
Ingredients List
For 2 People:
- Baby potatoes (or Yukon Gold potatoes) – 300g (10.5 oz), halved or quartered
- Fresh green beans – 200g (7 oz), trimmed
- Olive oil – 2 tablespoons (30ml)
- Garlic cloves – 3 cloves, minced
- Fresh rosemary – 1 teaspoon, chopped (or ½ teaspoon dried)
- Fresh thyme – ½ teaspoon (or ¼ teaspoon dried)
- Salt – ¾ teaspoon (or to taste)
- Black pepper – ¼ teaspoon, freshly ground
- Paprika – ¼ teaspoon (optional, for extra color)
- Lemon wedges – 2 pieces (for serving)
- Fresh parsley – 1 tablespoon, chopped (for garnish)
For 6 People:
- Baby potatoes (or Yukon Gold potatoes) – 900g (32 oz), halved or quartered
- Fresh green beans – 600g (21 oz), trimmed
- Olive oil – 6 tablespoons (90ml)
- Garlic cloves – 9 cloves, minced
- Fresh rosemary – 3 teaspoons (1 tablespoon), chopped (or 1½ teaspoons dried)
- Fresh thyme – 1½ teaspoons (or ¾ teaspoon dried)
- Salt – 2¼ teaspoons (or to taste)
- Black pepper – ¾ teaspoon, freshly ground
- Paprika – ¾ teaspoon (optional, for extra color)
- Lemon wedges – 6 pieces (for serving)
- Fresh parsley – 3 tablespoons, chopped (for garnish)
Equipment Needed
- Large baking sheet (rimmed)
- Parchment paper or aluminum foil (optional, for easier cleanup)
- Large mixing bowl
- Sharp knife and cutting board
- Measuring spoons and cups
- Kitchen tongs or spatula
- Clean a kitchen towel for drying vegetables
Step-by-Step Cooking Instructions
Step 1: Preheat Your Oven
Preheat your oven to 425°F (220°C). This high temperature is key to getting those crispy, golden edges on your vegetables. Let it heat up for at least 10 minutes while you prepare the ingredients.
Step 2: Prepare the Potatoes
Wash the baby potatoes thoroughly under cold running water to remove any dirt. Pat them completely dry with a clean kitchen towel – this is super important for crispiness!
Cut each potato in half, or into quarters if they’re larger than a golf ball. You want all pieces roughly the same size so they cook evenly.
Step 3: Prepare the Green Beans
Rinse the fresh green beans under cold water. Snap or cut off both ends of each bean – we call this “trimming.”
If your green beans are really long (more than 4 inches), you can cut them in half, but it’s not necessary. Pat them dry with a towel.
Step 4: Season the Vegetables
Place the potatoes and green beans in a large mixing bowl. Drizzle the olive oil over everything. Add the minced garlic, chopped rosemary, thyme, salt, black pepper, and paprika if you’re using it.
Now here’s the fun part – use your hands to toss everything together! Make sure every piece is coated with the oil and seasonings. Don’t be shy; really get in there and mix well.
Step 5: Arrange on the Baking Sheet
If you want an easier cleanup, line your baking sheet with parchment paper or aluminum foil. Spread the seasoned potatoes and green beans in a single layer on the baking sheet.
This is really important – don’t pile them up or overlap too much. If the vegetables are crowded, they’ll steam instead of roast, and you won’t get that crispy texture we’re after. If needed, use two baking sheets for the 6-person version.
Pro Tip: Place the potatoes cut-side down in the pan. This helps them get extra crispy!
Step 6: Roast the Vegetables
Place the baking sheet in your preheated oven on the middle rack. Roast for 15 minutes without touching them.
After 15 minutes, open the oven and use tongs or a spatula to flip the vegetables. This ensures even browning on all sides.
Step 7: Continue Roasting
Put the pan back in the oven and roast for another 10 minutes. You’ll know they’re done when the potatoes are golden brown and fork-tender, and the green beans have some charred spots and are tender-crisp. The total roasting time should be about 25 minutes, but ovens vary, so keep an eye on them.
Step 8: Check for Doneness
Pierce a potato piece with a fork. It should slide in easily with no resistance. The green beans should be bright green with some darker, caramelized edges.
If the potatoes need more time but the green beans look done, you can remove the green beans and let the potatoes cook for an additional 5 minutes.
Step 9: Final Touch
Remove the baking sheet from the oven. While everything’s still hot, you can drizzle a tiny bit more olive oil over the top if you’d like. Taste a piece and add a pinch more salt if needed – vegetables can handle quite a bit of seasoning!
Step 10: Garnish and Serve
Transfer the roasted potatoes and green beans to a serving dish. Sprinkle fresh chopped parsley over the top for a pop of color and freshness. Serve with lemon wedges on the side.
A squeeze of fresh lemon juice right before eating adds a bright, tangy flavor that really makes the dish shine!
Chef’s Tips and Variations
Tip 1: Pick the Right Potatoes
Baby potatoes, Yukon Gold, or red potatoes work best for roasting. They hold their shape and get wonderfully crispy.
Avoid russet potatoes for this recipe – they’re too starchy and can fall apart. Look for potatoes that are firm with no soft spots or green patches.
Tip 2: Don’t Skip the Drying Step
Moisture is the enemy of crispiness! After washing your vegetables, make sure to dry them thoroughly with a kitchen towel.
Wet vegetables will steam in the oven instead of roasting, and you’ll end up with soggy results instead of that delicious crispy texture.
Tip 3: Make It Spicy
If you like a little kick, add ½ teaspoon of red pepper flakes or a pinch of cayenne pepper to the seasoning mix.
You can also drizzle some hot honey over the finished dish for a sweet-and-spicy twist that’s absolutely addictive!
Tip 4: Flavor Variations
- Italian Style: Use Italian seasoning instead of rosemary and thyme, and add grated Parmesan cheese during the last 5 minutes of roasting.
- Garlic-Herb: Double the garlic and add fresh oregano along with the other herbs.
- Balsamic Glaze: Drizzle balsamic vinegar over the vegetables during the last 5 minutes of cooking for a tangy, sweet finish.
- Lemon-Pepper: Add extra lemon zest to the seasoning mix and use lots of cracked black pepper.
Tip 5: Common Mistakes to Avoid
Don’t overcrowd the pan! This is the number one mistake people make. Vegetables need space to breathe and roast properly.
If they’re touching too much, they’ll steam. Also, don’t stir them too often – let them sit undisturbed for the first 15 minutes so they develop that golden crust.
Tip 6: How to Know It’s Perfect
Your roasted potatoes and green beans are done when the potatoes are golden brown with crispy edges, and the green beans have some charred spots but are still bright green.
The kitchen should smell amazing – that roasted garlic and herb aroma is the best indicator!
Read More – Garlicky Green Beans with Fried Onions
Serving Suggestions
This roasted potatoes and green beans recipe looks beautiful served family-style on a large platter.
Arrange the vegetables in a mound and garnish generously with fresh parsley. Place lemon wedges around the edges so everyone can add a squeeze if they’d like.
For plating individual portions, use tongs to arrange a nice heap of the vegetables on each plate. The mix of green beans and golden potatoes creates a lovely color contrast that looks restaurant-quality!
Complete Meal Ideas:
- Simple Weeknight Dinner: Serve alongside pan-seared chicken breast with a simple garden salad and crusty bread.
- Elegant Dinner Party: Pair with herb-crusted rack of lamb, roasted asparagus, and a glass of Pinot Noir.
- Healthy Lunch Bowl: Serve over quinoa or brown rice with grilled salmon and a dollop of Greek yogurt or tzatziki sauce.
The dish works wonderfully for meal prep, too! Pack it in containers with your favorite protein for easy grab-and-go lunches throughout the week.
Nutritional Information (Per Serving – 2 People Recipe)
- Calories: Approximately 245 calories
- Protein: 5g
- Carbohydrates: 35g
- Dietary Fiber: 6g
- Fat: 10g (mostly healthy fats from olive oil)
- Vitamin C: 45% of the daily value
- Vitamin K: 35% of the daily value
- Potassium: 820mg
- Iron: 8% of the daily value
This recipe is naturally vegan, gluten-free, and dairy-free! It’s also rich in antioxidants, fiber, and essential vitamins that support overall health.
Storage and Reheating
Storing Leftovers:
Let the roasted vegetables cool completely to room temperature. Transfer them to an airtight container and store in the refrigerator for up to 4 days. Don’t leave them out at room temperature for more than 2 hours.
Freezing Instructions:
While roasted vegetables are best eaten fresh, you can freeze them if needed. Spread the cooled vegetables on a baking sheet and freeze until solid (about 2 hours).
Then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Just know that the texture will be softer after freezing – they won’t be as crispy.
Best Reheating Method:
The oven is your best friend for reheating! Preheat your oven to 400°F (200°C). Spread the vegetables on a baking sheet and heat for 8-10 minutes until warmed through and slightly crispy again. You can also use an air fryer at 375°F (190°C) for 5-6 minutes for ultra-crispy results.
If you’re in a hurry, you can microwave them for 1-2 minutes, but they won’t be crispy anymore.
For microwave reheating, add a small splash of water and cover with a damp paper towel to prevent drying out.
How Long Does It Stay Fresh:
This dish is best enjoyed within 3-4 days of making it. The vegetables will stay safe to eat, but may lose some of their crispy texture over time. The flavors actually deepen after a day in the fridge, so leftovers can taste even better!
Read More – Classic Homemade Green Bean Casserole Recipe
Frequently Asked Questions
What is the easiest way to make roasted potatoes and green beans?
The easiest way is to roast them together in one pan. Simply toss baby potatoes and trimmed green beans with olive oil, garlic, herbs, salt, and pepper, then roast at 425°F (220°C) for 25 minutes, flipping halfway through for even browning.
Can I make this roasted potatoes and green beans recipe ahead of time?
Yes! You can prep the vegetables up to 1 day in advance. Keep them in an airtight container in the fridge, and roast just before serving for the best texture.
What type of potatoes are best for roasting with green beans?
Baby potatoes, Yukon Gold, or red potatoes are ideal. They hold their shape, crisp up nicely, and stay fluffy inside. Avoid russet potatoes as they can become too soft and fall apart.
How do I get crispy roasted potatoes and green beans every time?
Dry your vegetables thoroughly before roasting, spread them in a single layer without overcrowding the pan, and preheat the oven to 425°F (220°C). Flip the vegetables halfway through cooking to ensure even crisping.
Can I use frozen green beans for this recipe?
Yes, frozen green beans can be used. Thaw and pat them dry before roasting to avoid soggy results. Keep in mind that fresh green beans tend to develop a better roasted flavor.
What seasonings work best for roasted potatoes and green beans?
Classic herbs like rosemary and thyme work perfectly. You can also try Italian seasoning, garlic-herb blends, paprika, or a touch of cayenne for spice. Finish with fresh parsley and a squeeze of lemon for brightness.
How long does it take to roast potatoes and green beans?
Total cooking time is about 25 minutes at 425°F (220°C). Preheat your oven for at least 10 minutes, then roast the vegetables, flipping them once halfway through.
Can this dish be made vegan or gluten-free?
Absolutely! This recipe is naturally vegan, gluten-free, and dairy-free, using only olive oil, fresh vegetables, and herbs.
How do I store and reheat leftover roasted vegetables?
Store cooled vegetables in an airtight container in the fridge for up to 4 days. Reheat in a 400°F (200°C) oven for 8-10 minutes or in an air fryer for 5-6 minutes to restore crispiness.
What can I serve roasted potatoes and green beans with?
This side dish pairs well with grilled chicken, baked fish, pork chops, beef tenderloin, or even a vegetarian main. It’s versatile for weeknight dinners, holiday gatherings, or meal prep bowls.
Can I make this recipe spicy or add flavor variations?
Yes! Add red pepper flakes or cayenne for heat, drizzle with balsamic glaze for sweetness, or sprinkle Parmesan cheese for an Italian twist. Lemon zest and extra cracked black pepper create a bright, zesty flavor.
Conclusion
There you have it – a super simple, incredibly delicious roasted potatoes and green beans recipe that’ll become a regular in your dinner rotation!
This one-pan wonder proves that healthy eating doesn’t have to be complicated or boring.
The combination of crispy potatoes, tender-crisp green beans, and aromatic herbs creates a side dish that’s good enough to be the star of the meal.
I encourage you to make this recipe your own! Try different herb combinations, experiment with seasonings, and don’t be afraid to adjust the cooking time to match your oven and your texture preferences.
Some people love their green beans extra crispy, while others prefer them more tender – both ways are delicious.
Now it’s your turn! Give this recipe a try and let me know how it turns out. Did you add your own special twist?
What did you serve it with? Leave a comment below and share your experience. If you loved this recipe, please share it with your friends and family who need an easy, healthy side dish in their lives!
Happy cooking!
