Crispy roasted golden potatoes and tender green beans come together in this rustic and wholesome side dish. Tossed in olive oil and seasoned with garlic, herbs, and spices, this simple recipe is both comforting and versatile, making it an ideal accompaniment to a wide range of main dishes. Perfectly oven-roasted for a satisfying texture and flavor, it’s a must-have addition to your recipe collection.
Why You’ll Love This Recipe
This dish is the perfect balance of flavor, texture, and nutrition. Roasting brings out the natural sweetness of the green beans and the earthy richness of the potatoes. It’s quick to prepare, uses pantry-staple ingredients, and pairs well with anything from roasted meats to vegetarian mains. It’s also great for meal prep, holidays, or weeknight dinners when you need a no-fuss, delicious side.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 4 medium Yukon Gold potatoes, peeled and cubed
- 1 lb fresh green beans, trimmed
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Directions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the cubed potatoes, green beans, olive oil, garlic powder, paprika, thyme, oregano, salt, and pepper. Toss well to coat all the vegetables evenly.
- Spread the mixture in a single layer on the prepared baking sheet.
- Roast in the oven for 35–40 minutes, flipping halfway through, until the potatoes are golden and crisp on the edges and the green beans are tender.
- Garnish with chopped fresh parsley, if using, and serve immediately.
Servings and timing
This recipe serves 4 people.
- Prep time: 10 minutes
- Cook time: 35–40 minutes
- Total time: 45–50 minutes
Variations
- Lemon Zest: Add a touch of fresh lemon zest or a squeeze of juice after roasting for a bright finish.
- Cheesy Topping: Sprinkle with grated Parmesan during the last 5 minutes of baking for added flavor.
- Balsamic Drizzle: Drizzle with balsamic glaze before serving for a sweet and tangy note.
- Spicy Version: Add crushed red pepper flakes or cayenne for a kick of heat.
- Swap Veggies: Substitute carrots or Brussels sprouts for some of the potatoes or beans.
Storage/Reheating
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating:
Reheat in the oven at 375°F (190°C) for 10–12 minutes, or in the microwave for 1–2 minutes until heated through. For best texture, use the oven or a skillet.
FAQs
Can I use frozen green beans instead of fresh?
Yes, but thaw and pat them dry before roasting to avoid excess moisture and soggy results.
Do I have to peel the potatoes?
No, you can leave the skins on if preferred. Just scrub them well before cubing.
What other herbs can I use?
You can substitute or add herbs such as rosemary, basil, or Italian seasoning for different flavors.
Can I make this ahead of time?
Yes, you can prep the ingredients ahead and store them in the fridge. Roast them just before serving for best results.
What type of potatoes are best for roasting?
Yukon Golds are ideal due to their creamy texture and ability to crisp up well. Red potatoes also work nicely.
How can I make this dish more filling?
Add cooked chickpeas or cubed tofu for a protein boost, or serve alongside a grain like quinoa.
Is this recipe gluten-free?
Yes, all the ingredients used are naturally gluten-free.
Can I cook this in an air fryer?
Yes, adjust the temperature to 375°F (190°C) and cook in batches for 15–20 minutes, shaking halfway through.
What main dishes pair well with this side?
This side pairs well with grilled chicken, roasted meats, baked fish, or plant-based mains like lentil loaf.
How do I prevent the vegetables from sticking to the pan?
Use parchment paper or a silicone baking mat to prevent sticking, and ensure everything is well coated in oil.
Conclusion
Roasted Potatoes and Green Beans are a flavorful and nutritious side dish that enhances any meal with minimal effort. With crisp edges, tender textures, and bold herbaceous flavor, this dish is sure to become a regular on your dinner table. Whether for everyday meals or special gatherings, it offers both simplicity and satisfaction in every bite.
Print
Roasted Potatoes and Green Beans
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
Crispy roasted Yukon Gold potatoes and tender green beans tossed with olive oil, garlic, and herbs. A rustic, wholesome side dish that complements a variety of main courses.
Ingredients
- 4 medium Yukon Gold potatoes, peeled and cubed
- 1 lb fresh green beans, trimmed
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine potatoes, green beans, olive oil, garlic powder, paprika, thyme, oregano, salt, and pepper. Toss to coat evenly.
- Spread vegetables in a single layer on the baking sheet.
- Roast for 35–40 minutes, flipping halfway through, until potatoes are crispy on the edges and green beans are tender.
- Garnish with chopped parsley before serving, if desired.
Notes
- For extra crispiness, soak potato cubes in cold water for 30 minutes before roasting, then pat dry.
- Can be made ahead and reheated in the oven for a few minutes to regain crisp texture.
- Try adding grated Parmesan in the last 5 minutes of baking for a cheesy touch.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
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