Crispy Roasted Green Beans & Potatoes – A Perfect Side
When I’m making dinner and I know these Roasted Green Beans with Potatoes are on the menu, I can’t help but feel excited. It’s the kind of dish that’s simple, but so satisfying. The crispy, golden-brown potatoes paired with tender, garlicky green beans, all roasted to perfection with olive oil and herbs. It’s the side dish you can count on to elevate any meal, whether you’re serving it with a quick chicken thigh tray bake, my easy lamb kebabs, or just as a comforting dish on its own.
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This recipe has become one of my go-to favorites because it’s easy to make, yet packed with flavor. The best part? It’s super versatile. You can add your favorite herbs or spices depending on your mood, or even throw in some Parmesan for an extra layer of deliciousness. It also works beautifully for meal prep—roast a big batch, and you’ve got a side dish that’ll last all week.
Whether it’s a casual weeknight or a special dinner with friends, these roasted green beans and potatoes always hit the spot. If you’re looking for a foolproof side dish that’s both healthy and comforting, this one’s for you. Hope you love it as much as we do!
Easy Roasted Green Beans & Potatoes Recipe
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Ingredients
Potatoes ingredients
- 500 grams potatoes 1 lbs. Washed, peeled and cut into 1/2 inch (1.5 cm) cubes.
- 2-3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 2 teaspoons sweet paprika
- 1 teaspoon sea salt
- 1 teaspoon dry Italian herbs
- pinch black pepper
Beans ingredients
- 250 grams green beans ½ lbs. Washed, trimmed, and cut into sticks
- 1 tablespoon extra virgin olive oil
- 1 clove garlic minced
- 1 tablespoon lemon juice freshly squeezed
Instructions
- Preheat your oven to 200°C (400°F).
- Peel and cut the potatoes into small bite-sized pieces. If you have fresh or baby potatoes, keep the skin on—just make sure to wash them thoroughly.
- Line a baking tray with parchment paper.
- In a large mixing bowl, combine olive oil, paprika, garlic powder, dried Italian herbs, salt, and pepper. Mix well to combine. Reserve 1 tablespoon of the mixture.2-3 tablespoons extra virgin olive oil, 1 teaspoon garlic powder, 2 teaspoons sweet paprika, 1 teaspoon sea salt, 1 teaspoon dry Italian herbs, pinch black pepper
- Add the potatoes to the bowl with the marinade and toss until all pieces are well coated with spices and oil.
- Spread the potatoes evenly on the prepared baking tray, ensuring they are in a single layer. Keep the mixing bowl unwashed.
- Bake the potatoes for 20 minutes.
- While the potatoes are baking, trim the green beans and cut them into 2-3 cm (1 inch) long pieces.
- Add the green beans to the same bowl, along with the reserved lemon-garlic mixture and additional olive oil. Mix well.
- After 20 minutes, remove the tray from the oven and add the green beans to the potatoes, ensuring everything is evenly distributed.
- Return to the oven and bake for another 10 minutes, until the potatoes are fully cooked and golden brown.
- Serve warm and enjoy!
Notes
- No need to blanch the green beans—10 minutes in the oven is enough to cook them through. Even if roasted for a shorter time, they’ll still be delicious and crispy.
- Using pre-cooked potatoes? Absolutely! If you have leftover cooked potatoes, skip the first 20 minutes of roasting. Add the green beans and potatoes together from the beginning and bake for 15 minutes.
- Peeling potatoes is optional—if you have nice new potatoes with thin skin, there’s no need to peel them. Just wash them well with a vegetable brush before roasting.
- Storage: Store the potatoes for 3-4 days in the fridge in an airtight container. Reheat in a frying pan with a splash of olive oil.
How to Roast Potatoes With Green Beans
Step 1: Start by preheating your oven to 200°C (400°F).
Step 2: 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.
Step 3: Prepare a baking tray by lining it with parchment paper.
Step 4: In a large mixing bowl, combine olive oil, paprika, garlic powder, dry Italian herbs, salt, and pepper. Mix well to combine. Reserve 1 tablespoon of the mixture.
Step 5: Add potatoes to the bowl with marinade, and mix well so all potato pieces are covered with spices and oil.
Step 6: Place the potatoes on a baking tray, and distribute them evenly on the tray. Keep the bowl unwashed.
Step 7: Bake the potatoes for 20 minutes.
Step 8: While the potatoes are baking, cut the fresh green beans into 2-3 cm (1 inch) long sticks.
Step 9: Now, add the green beans to the bowl along with the reserved lemon-garlic mixture. Mix well.
Step 10: After 20 minutes, remove the tray from the oven and add the green beans to the potatoes, ensuring everything is evenly distributed. Return to the oven and bake for another 10 minutes, until the potatoes are fully cooked and beautifully golden. Serve.
If you tried this roasted green beans with potatoes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Thank you! Elena
So simple but delicious. This is a great side dish all year round.
Hearty and delish! Family asked for more! The paprika was tasty!
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!
My toddle loved it! And he finally ate green beans without saying anything, he normally doesn’t like them! Will make again!
Such a simple side dish. Veg and starch all in one! Great flavors!
!!!!!!!