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!
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