These roasted green beans and potatoes are a delicious way to get more vegetables on your dinner table. Crispy roasted potatoes with delicious crispy green beans make a perfect family dinner or a side dish for a large family gathering.
500grams(1 lbs potatoes), washed, peeled and cut into 1/2 inch (1.5 cm) cubesapproximately 4-5 middle-sized potatoes
2-3tablespoonsextra virgin olive oil
1teaspoon garlic powder
2teaspoonssweet paprika
1teaspoonsea salt
1teaspoon dry Italian herbs (optionla)
pinchblack pepper
Beans ingredients
250grams½ lbs green beans, washed, trimmed and cut into sticks
1tablespoonextra virgin olive oil
1clovegarlic, pressed or minced
1 tablespoongreshly squeezed lemon juice
Instructions
Preheat the oven to 220'C (425'F)
Prepare a baking tray by lining it with parchment paper
Baked potatoes
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.
Baked beans
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!
Notes
Use precooked potatoes: If you have leftover cooked potatoes, you can use them in this recipe. Skip the first 20 minutes of roasting add the green beans together with the potatoes from the beginning and bake for 15 minutes.Peel or not to peel: If you happen to have nice new potatoes, there is no need to peel them. Just make sure to wash them properly with a vegetable brush.Spice it up: You can add any spices to the potatoes you like. Fresh herbs such as oregano, thyme and sage work very well too. Add some red chili flakes to the mixture to give the dish some heat.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.