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!).
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!)
- 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.
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.
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.
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.
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.
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!
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!
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.
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, or Italian-style meatloaf!
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!
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An easy side dish that only takes about 30 minutes to make, all on one sheet pan. These potatoes and green beans will round out any roast dinner or other main course perfectly!
- 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
- ½ teaspoon black pepper (or to taste), divided
- 1 teaspoon garlic powder, divided
- 1 tablespoon finely chopped fresh herbs (suggested herbs: rosemary and/or thyme)
- Preheat the oven to 425° F (220° C).
- Rinse the potatoes and dry thoroughly. Cut each potato into wedges, about 1 inch thick at the widest part. Place the potatoes onto a baking sheet.
- Finely chop the fresh herbs.
- Drizzle the potatoes with 1 tablespoon of the oil. Toss the potatoes to evenly coat them in oil. Sprinkle half of the kosher salt, black pepper, garlic powder, and chopped fresh herbs on top of the potatoes. If needed, toss the potatoes again to evenly distribute the seasonings.
- Spread the potatoes out in an even layer across the baking sheet. For even better browning, arrange them cut side down. Bake in the preheated oven for 10 minutes.
- While the potatoes are roasting, rinse and trim the green beans (if not using pre-trimmed green beans).
- After 10 minutes, remove the baking sheet from the oven and gently stir the potatoes with a spatula. The potatoes should be just beginning to brown. Move the potatoes to one side of the baking sheet, but keep them in a single layer. They should take up about ¼ to ⅓ of the baking sheet.
- Add the green beans to the open side of the baking sheet. Drizzle the remaining oil over the green beans and toss with the spatula or tongs to evenly coat the green beans in oil. (Be careful because the baking sheet will be hot!).
- Sprinkle the remaining kosher salt, pepper, garlic powder and herbs over the green beans. If needed, toss again to evenly distribute the seasonings. Spread the green beans into a single layer on the baking sheet.
- Place back in the oven and bake for an additional 13 - 15 minutes, or until the potatoes cooked through and the green beans are tender. Gently toss together the green beans and potatoes and sprinkle with additional kosher salt and pepper (optional), and serve immediately.
You can use any other type of thin-skinned waxy potato; another good option is Yukon Gold.
If you don't have fresh herbs, you can substitute 2 teaspoons dried herbs. Crush the dried herbs up in your hand before sprinkling to release extra flavor!
Leftovers will keep in the fridge, covered, for 3 - 4 days. Reheat in a skillet, or in a 350° F/180° C oven for 5 - 6 minutes until heated through.
Keywords: potatoes and green beans, roasted potatoes and green beans, sheet pan potatoes and green beans