Roasted Potatoes and Green Beans

Roasting potatoes and green beans at the same time gives you a simple side dish that checks all the boxes. The potatoes come out crisp on the edges, and the green beans stay tender with a little bit of bite. It’s quick to throw together and goes with just about anything you’re cooking—BBQ, weeknight dinners and even fancier Sunday dinners.

It’s easy to adjust the seasonings to suit your taste. Keep it simple with salt, a little black pepper, and olive oil, or add roasted garlic and a sprinkle of parmesan if you’re in the mood. Since everything bakes on one sheet pan, cleanup is quick. Leftovers reheat like a charm making it great for meal prep.

Ingredients

Fresh green beans – washed and trimmed

Fresh baby potatoes – Cleaned and trimmed of any blemishes and eyes. I typically use baby yellow or Yukon Gold potatoes, but any variety will work, including the multi-variety. You can use regular sized red potatoes too! Just be sure to cut them into smaller pieces, about the size of baby potatoes cut in half.
Olive oil – I use light tasting olive oil, if you like the flavor of extra-virgin or bolder flavored olive oils, feel free to use those.

Salt – I usually use kosher salt, however table salt works just fine. Be mindful of how much you are using though, it’s easier to add more later but nearly impossible to take it out when you used too much.

Additional seasonings – Optional, I like using Morton’s Nature’s Seasons or Lawry’s season salt.

Roasted garlic – Optional but I like the flavor it adds, it’s a little garlicky and a little sweet. Using minced fresh garlic or garlic powder works in a pinch.

Parmesan cheese – Optional – this really depends on my mood and level of laziness.

Instructions

1 – Preheat the oven to 400℉ and line a sheet pan with parchment paper, non-stick foil, or spray it lightly.

2 – Cut larger potatoes in halves or quarters, keeping smaller ones whole. Toss the potatoes with half the olive oil, salt, and any seasonings or roasted garlic you’re using.

3 – Spread the potatoes, in a single layer, on the pan and roast for 20 minutes.

4 – While the potatoes roast, toss the fresh green beans with the remaining oil, salt, and seasonings.

5 – Remove the pan, stir the potatoes, and layer the green beans on top.

6 – Return the pan to the oven for another 20 minutes, until the potatoes are crisp and the beans are tender.

7 – Add parmesan on top, if using, and serve warm.

Pro Tips

Cut the potatoes into similar sized pieces for even roasting.
Don’t add the green beans until the potatoes are tender, this prevents undercooking the potatoes and overcooking the green beans.
Toss the potatoes halfway through roasting to keep them from sticking and help them brown evenly.
Don’t overcrowd the pan or you’ll end up steaming the vegetables instead of roasting them. Use two pans if needed.

Can I Use Frozen Green Beans?
I wouldn’t. The water content is too high. If you must use frozen green beans, thaw them first and drain well. I also suggest roasting them on a separate sheet pan to avoid excess moisture affecting the potatoes.

Can I Use Canned Green Beans?
No, those are far too watery and have basically had the life cooked out of them. They will never crisp up in the oven. In my opinion, the only way to use canned green beans worthy of serving is in a Southern-style green beans and bacon recipe.

What’s the Best Way to Clean Potatoes?
Give them a good rinse under cool water and scrub lightly to remove any dirt. If they have stubborn spots or eyes, use a small knife or vegetable peeler to trim them.

Do I Need to Peel the Potatoes?
Nope! The skin adds texture and helps them crisp up. Plus, less work for you.

Leftovers

Leftover green beans and potatoes can be stored in the fridge for up to 3 days. I don’t freeze these—potatoes get an odd texture after freezing.

Reheating Options:

• Microwave: Heat in 30-second bursts until hot. This works in a pinch, but the potatoes will soften a bit.
• Oven: Preheat to 350℉ and spread the leftovers on a baking sheet. Bake for 10-12 minutes to warm them through and bring back some of that crispiness.
• Air Fryer: If you have one, reheat at 350℉ for 5-7 minutes. This gives the potatoes and beans a nice crunch, almost like they just came out of the oven.
• Skillet: Heat a bit of olive oil in a non-stick skillet and toss the leftovers in for 5-7 minutes. This method adds some extra crisp to the potatoes while reheating everything evenly.