Roasted green beans and potatoes make for one of the best side dishes: simple, comforting, and bursting with flavor. Whether you’re hosting a gathering, planning a weeknight dinner, or looking for a gluten‑free or vegan option, this dish delivers. It’s hearty from the potatoes, fresh from the green beans, and elevated by aromatic herbs and spices.
Why You’ll Love This Recipe
- One pan, minimal effort – Roast everything together and let the oven do the work.
- Versatile & customizable – Swap herbs, change up the potatoes, add other vegetables—plenty of room for creativity.
- Diet‑friendly – Naturally vegan, vegetarian, and gluten‑free.
- Family favorite – Gentle flavors with satisfying textures make it great for both adults and kids.
Ingredients
Here’s what you’ll need:
- 2 lbs (about 900 g) new potatoes or small, firm potatoes, cut in half or into quarters
- 1 lb (≈450 g) fresh green beans, washed, trimmed, and halved lengthwise
- 4 tablespoons olive oil (or other oil of choice)
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon ground black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly oil it.
- In a small bowl, mix together olive oil, sea salt, garlic powder, thyme, rosemary, and black pepper.
- Place the potatoes in a large bowl, add about one‑third of the oil‑seasoning mixture, and toss until evenly coated. Spread them out on the prepared baking sheet. Roast for 30 minutes, stirring once halfway through.
- Meanwhile, toss the green beans with the remaining oil‑seasoning mix in another bowl.
- After 30 minutes, pull out the baking sheet with the potatoes and add the green beans in a single even layer. Return to oven and roast for another 10‑15 minutes, until the potatoes are golden brown and tender, and green beans are cooked through but still nicely crisp.
- Taste, adjust with a little more salt and pepper if needed, and serve warm.
Variations & Substitutions
- Vegetables: Add bell peppers, onion slices, or broccoli for more color and flavor.
- Herbs: Swap dried herbs for fresh (use ~1 Tbsp fresh thyme & rosemary each instead of dried).
- Potato type: Red potatoes or waxy potatoes hold up well; sweet potatoes provide a sweeter twist.
- Oil options: Olive oil works great; avocado oil is another healthy option.
- Spice up: Sprinkle red pepper flakes for heat.
Storage & Reheating
- Storage: Leftovers keep well in an airtight container in the fridge for about 4‑5 days.
- Freezing: You can freeze roasted green beans and potatoes for up to 4 months.
- Reheating:
- Oven: Spread out on a baking sheet and reheat at ~400°F for about 10 minutes.
- Air fryer: ~180°C (350°F) for 5 minutes works well for small/medium portions.
- Microwave: Okay for speed, but won’t re‑crisp; heat in 30‑second intervals.
Top Tips for Best Results
- Cut the potatoes into evenly sized pieces so everything cooks at the same rate.
- Don’t crowd the pan—spread veggies out so they roast rather than steam.
- Stir or flip once during roasting to promote even browning.
- Serve immediately for the crispiest texture.
Serving Suggestions
This side pairs beautifully with:
- Grilled chicken or baked fish
- Lentil loaf or mushroom patties for a vegan main
- Toss with a splash of balsamic glaze or lemon juice to brighten up the flavo