Are you looking for a recipe on how to make roasted green beans with potatoes? You have come to the right place! Let's make perfectly seasoned roasted potatoes and tender green beans for dinner.
Why do we love this green beans and potatoes recipe?
Bringing something nutritious and delicious to the dinner table every night of the week isn't easy. And this is why I like this easy recipe so much.
- Healthy. This plant-based meal is a great way to introduce more fresh vegetables into your family's diet. Potatoes are a great source of vitamin C and vitamin B6. Green beans provide folate, vitamin C, and vitamin A. They are also a great source of dietary fiber which is so important for our gut health.
- Family-friendly. This meal is a great option for a casual weeknight dinner or as a tasty side dish for a large family gathering or special occasion. This is a great recipe that the whole family will enjoy, even the picky eaters.
- Easy to make and cost-efficient: This meal is an excellent choice when you need to cater to a large crowd without breaking the bank.
Here are the ingredients you'll need for this recipe:
- Fresh green beans. Fresh string beans are the best, but if you have frozen beans on hand, they will work fine.
- Potatoes. Yukon gold potatoes are considered the best for roasting, but I personally prefer little baby potatoes. However, any potatoes will work in this recipe, including red potatoes, russet potatoes, or Dutch creams.
- Extra virgin olive oil.
- Lemon juice. Fresh is the best.
- Spices: garlic powder, sweet paprika, sea salt, and black pepper.
See the full list of ingredients in the recipe card below.
How to roast potatoes with green beans
- Start by preheating your oven to 200°C (400°F).
- Peel and cut the potatoes into small bite-sized pieces. If you have fresh potatoes or baby potatoes, keep the skin on. Just make sure you wash the potatoes thoroughly.
- Prepare a baking tray by lining it with parchment paper.
- Put the potatoes into a large mixing bowl, add spices, olive oil, and mix well so all potato pieces are covered with spices and oil.
- Place the potatoes on a baking tray, distribute them evenly on the tray. Keep the bowl unwashed.
- Bake the potatoes for 20 minutes.
- While potatoes are baking, cut the fresh green beans into 2-3 cm (1 inch) long sticks.
- Now add the green beans to the bowl, add more olive oil, minced garlic, and lemon juice, and mix well to combine. Set aside.
- After 20 minutes take the tray with potatoes out.
- Add the beans to the potatoes, once again making sure everything is evenly distributed.
- Bake for 10 minutes until the potatoes are fully cooked and are nice and golden.
How to serve green beans with potatoes
- Enjoy a vegetarian meal. These roasted green beans with potatoes are a complete meal on their own.
- Make a salad. Add some crumbled feta cheese to make a hearty salad for a family gathering.
- Perfect side dish. Serve it with your favorite meat dish. Baked Greek chicken, lamb cutlets, fish, or pork chops are all great options.
- Use sweet potatoes instead of white potatoes if you prefer.
- Add some crispy bacon pieces along with green beans to potatoes to make it a hearty side dish.
- Use any other herbs and spices you like. Ground cumin and coriander are great options.
- Add some red pepper flakes to spice the dish up.
How to store roasted green beans and potatoes
This recipe is perfect for meal prepping. Simply store the baked potatoes and green beans in an airtight container in the refrigerator for up to 3-4 days, and enjoy them as a quick and easy meal throughout the week.
How to reheat
To reheat, simply put the potatoes and green beans in a frying pan with a splash of olive oil and warm them up while stirring frequently.
No, 10 minutes will be enough for the beans to cook through. Even if we cook them for a shorter amount of time, they still would be delicious and crispy.
Yes, you absolutely can. If you have leftover cooked potatoes, you can use them in this recipe. Skip the first 20 minutes of roasting and add the green beans together with the potatoes from the beginning and bake for 15 minutes.
Potatoes have the most amount of their vitamins in their skin. If you happened to have nice new potatoes with thin skin, there is no need to peel them. Just make sure to wash them properly with a vegetable brush.
More delicious easy potatoes recipes
How to make roasted green beans with potatoes
- 500 grams (1 lbs potatoes), washed, peeled and cut into ½ inch (1.5 cm) cubes approximately 4-5 middle-sized potatoes
- 2-3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 2 teaspoons sweet paprika
- 1 teaspoon sea salt
- 1 teaspoon dry Italian herbs (optionla)
- pinch black pepper
- 250 grams ½ lbs green beans, washed, trimmed and cut into sticks
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, pressed or minced
- 1 tablespoon greshly squeezed lemon juice
- Preheat the oven to 220'C (425'F)
- Prepare a baking tray by lining it with parchment paper
- In a large bowl, combine olive oil, paprika, garlic powder, fry Italian herbs (if using), salt, and pepper. Mix well to combine.
- Add the potato cubes to the bowl and stir well so all potato cubes are coated with oil and spices evenly.
- Arrange the potato cubes on the prepared baking tray so that potato pieces are distributed evenly. Keep the bow unwashed
- Bake for 20 minutes.
- Add the bean sticks to the bowl where you had the potatoes.
- Add olive oil, lemon juice, and garlic and mix well to combine. Set aside
Bringing it all together
- Once the potatoes have been baked for 20 minutes, take the tray out.
- Add the beans to the potatoes, once again making sure to distribute the beans and potatoes on the tray evenly.
- Bake together for another 10 minutes or until potatoes are fully cooked.
- Transfer in a serving dish and enjoy!
Such a simple side dish. Veg and starch all in one! Great flavors!
My toddle loved it! And he finally ate green beans without saying anything, he normally doesn’t like them! Will make again!
This was such a quick and easy side dish that does not disappoint! Pairs well with just about anything and even my picky eaters enjoyed their veggies for once!
dina and bruce miller
Hearty and delish! Family asked for more! The paprika was tasty!
So simple but delicious. This is a great side dish all year round.