Easy Roasted Green Beans & Potatoes Recipe
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.
Servings: 4
Calories: 217kcal
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.
Nutrition
Calories: 217kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 594mg | Potassium: 703mg | Fiber: 5g | Sugar: 3g | Vitamin A: 935IU | Vitamin C: 34mg | Calcium: 51mg | Iron: 2mg
