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

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)

Potatoes and Green Beans

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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!

Author: Kate
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: side dish
Method: bake
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

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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Instructions

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 1/4 to 1/3 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.

Notes

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.

Find it online: https://nibbleanddine.com/potatoes-and-green-beans/