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
Units
Scale
- 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
