Potatoes and Green Beans

Name: Potatoes and Green Beans
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound (454 grams) red potatoes (see note); 12 ounces (340 grams) green beans; 2 tablespoons olive oil, divided; 1 teaspoon kosher salt (or to taste), divided; 1/2 teaspoon black pepper (or to taste), divided; 1 teaspoon garlic powder, divided; 1 tablespoon finely chopped fresh herbs (suggested herbs: rosemary and/or thyme)

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This recipe for oven-roasted potatoes and green beans is easy to make and ready in only about 30 minutes! Plus, you can make it on only one sheet pan (less dishes to wash!).

potatoes and green beans on white platter with serving spoons on the side

Sometimes you are looking for that perfect side dish to round out your meal of roast chicken or rack of lamb, but you need it to be pretty low-effort (hey, you already roasted a whole chicken!).

So, this side dish for oven-roasted potatoes and green beans is just the thing you need! It's got potatoes that are nicely browned on the outside and soft on the inside, plus, perfectly tender (but not falling apart!) green beans. And, the green beans and potatoes are well-seasoned with herbs, garlic powder, salt and pepper, so this side dish will stand up well to any main course!

And of course, this green bean side dish is easy to make all on one sheet pan, and in only about 30 minutes! (Also, if you're looking for a great main course that would pair well, try my recipe for baked BBQ chicken thighs!)

Recipe ingredients

Ingredient notes

Red potatoes: I like using red potatoes because they hold their shape well when roasted, and the color contrasts nicely with the green beans! But, you can use other types as well, here is a guide to varieties that work well for roasting.

Green beans: for convenience, I tend to grab the pre-trimmed green beans. But, you can of course buy regular green beans and trim them yourself.

Fresh herbs: use what you like here - I went with a combo of rosemary and thyme. Parsley, oregano, or sage would also be nice! If you don't have fresh herbs, you can also substitute dried, which I talk about more in the tips and tricks section below!

Step by step photos

1. After pre-heating the oven, wash and dry the potatoes and cut them into wedges. For this smallish-medium size, I cut each one into 6 wedges.

2. Then, chop the herbs finely.

3. Place the potatoes on a baking sheet and drizzle 1 tablespoon of oil overtop. Toss the potatoes on the baking sheet to coat them evenly in the oil.

collage of oil being drizzled over potatoes and hands mixing potatoes and oil on baking sheet

4. Next, sprinkle half of the chopped herbs, garlic powder, kosher salt and pepper on top. If needed, toss again to more evenly distribute the seasonings. Spread the potatoes out evenly on the baking sheet.

collage of hands sprinkling herbs on potatoes and spreading potatoes out on baking sheet

5. Bake the potatoes in the preheated oven for 10 minutes. The potatoes should just be starting to get a little brown at this point. Using a spatula, stir the potatoes gently and move them over to the side of the baking sheet.

partially cooked potato wedges being stirred with spatula

6. Then add the trimmed green beans to the open space on the baking sheet, and drizzle them with the remaining oil and sprinkle the rest of the salt, pepper, garlic powder and herbs on top.

If needed, use tongs or the spatula to toss the green beans to distribute the seasoning, then spread them out again in an even layer.

green beans and potatoes on baking sheet

7. Bake the potatoes and green beans again for an additional 13 - 15 minutes, or until the potatoes are cooked through and the green beans are tender.

cooked green beans and potatoes on baking sheet

8. Using the spatula or tongs, gently stir the potatoes and green beans together, and sprinkle with additional salt and pepper if you like. Enjoy!

hand sprinkling pepper on top of cooked potatoes and green beans

Tips and tricks

For even cooking, try to cut the potatoes all to the same thickness. For the cook times listed here, the potatoes were about 1 inch at the thickest part.

To prevent the potatoes from sticking to the baking sheet, dry them well after washing! This will also help with browning.

To get the best browning on the potatoes, arrange them so the cut sides are down on the baking sheet.

If you don't have fresh herbs, you can substitute dried herbs. Rather than the 1 tablespoon fresh herbs called for in the recipe, you can use 2 teaspoons dried. I like to crush the dried herbs up in my hand before sprinkling to release some extra flavor!

Recipe FAQs

Can I use frozen green beans?

You can use frozen green beans in this recipe. But, you will have to make a couple modifications. First, you will start cooking the frozen green beans right at the beginning, when you start the potatoes (don't thaw the green beans first!).

Also, be sure to place them on a separate baking sheet. This will give the potatoes that initial room they need to start the browning process. Other than that, just stir the potatoes and green beans at the 10 minute mark as listed on the recipe, and keep the total cook time the same.

What do I serve with potatoes and green beans?

As I mentioned above, this is a great side dish for roast chicken, or any type of roast. This would also be a perfect pairing with ham. Or, try this 30 minute recipe for lemon butter chicken!

Can I make this recipe ahead of time?

Yes you can make this recipe ahead of time! It will keep in the fridge, covered, for 3 - 4 days. Then re-heat either the oven or in a skillet. I reheat mine at 350 degrees F for about 5 - 6 minutes and they turn out just as delicious as the first day!

potatoes and green beans on sheet pan with wooden spoon

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If you’ve tried this recipe, please leave a star rating and/or review in the comments section below, I would love to hear from you! You can also follow me on Facebook, Instagram and Pinterest. And sign up for my weekly newsletter to get recipes delivered straight to you!