Roasted green beans and potatoes is the perfect side dish to any meal and super easy to make. The potatoes and green beans are roasted to perfection and loaded with flavor from just a few ingredients.
These roast green beans and potatoes is a great side dish that is easy to make, and packed with flavor from just a few ingredients. Roasting the green beans alongside the potatoes is easy and fast, just like in this Roasted green beans and Brussels sprouts. This recipe is both gluten-free and vegan, so it is the perfect side for the big family gathering or weeknight dinner.
Another one of my favourite potato recipes is this Garlic and Rosemary Roasted Potatoes or these delicious Roasted Potatoes and Broccoli.
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Ingredients
Roasted potatoes and green beans is easy to make with just a few ingredients. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Green beans, fresh, not frozen, washed and ends trimmed and cut in half lengthwise.
- Olive oil , or other oil of choice, avocado oil is another healthy alternative.
- Spices, sea salt, garlic powder, dried rosemary, dried thyme, ground black pepper
See recipe card for quantities.
Instructions
These oven roasted green beans and potatoes is really easy to make. Follow the instruction below with step-by-step photos. For the full written instructions, see the recipe card at the bottom.
- Step 1: Stir together the oil and spices in a small bowl.
- Step 2: Add the potatoes to a large bowl with ⅓ of the oil and spice mixture, toss to coat well.
- Step 3: Add the potatoes to the baking tray and roast for 30 minutes, stirring once.
- Step 4: Add the green beans to the bowl the remaining oil and spice mix and toss well to coat.
Step 5: Take out the baking sheet with the potatoes.
Step 6: Add the green beans in an even layer. Roast the for another 10-15 minutes, or until the potatoes golden brown and both the green beans and the potatoes are fork tender.
Hint: If you like the green beans softer, add them a little earlier to the potatoes in the oven.
Substitutions and Variations
- Veggies – Add more veggies! Some chopped red pepper, slices or onions or some broccoli tastes great mixed in with the potatoes and green beans. Or try this Roasted potatoes onions and peppers recipe.
- Spicy – If you like to add a little spice to this veggie side dish, top with some red pepper flakes to taste.
- Herbs – this potato and green bean recipe uses a mix of dried thyme and rosemary, but fresh herbs can also be used. Use about 1 tablespoon freshly chopped thyme and rosemary instead of the dried.
- Potato – This recipe uses new potatoes or small firm potatoes. Other options are to use a potato with a low starch content, also called waxy potatoes, that holds its shape while roasting. Red potatoes also works great, or the potatoes can also be replaced with sweet potato chunks.
- Oil – Instead of olive oil, avocado oil is a great alternative.
For another great potato recipe, try these Roasted carrots and potatoes or these Pesto roasted potatoes.
Storage
Store the leftover oven roasted green beans and potatoes in an airtight container in the fridge, for about to 4-5 days. The vegetables will not be as crispy after being stored and reheated, but still taste delicious. Try reheating them in the oven or air fryer for the best result, that way they will crisp up a little again, see instructions below.
The roasted vegetables can also be frozen for about 4 months.
For another great veggie side dish try these Roasted potatoes with sage or these Crispy roasted sweet potatoes.
Reheating roasted potatoes and green beans:
In the oven:
For a large amount of leftovers, the best options is to reheat them in the oven. Spread them out in an even layer on a baking sheet, and reheat for about 10 minutes in 400ºF (200ºC). Stir ones so they reheat evenly.
In the air fryer:
For a small to medium amount of leftover roasted potatoes with green beans, reheating them in an air fryer is fast and easy. Preheat the air fryer to 180ºC (350ºF). Place the vegetables in the fryer basket in one layer and reheat for about 5 minutes. Shake the basket once or twice while reheating.
In the microwave:
This is the fastest way of reheating any kind of leftover, but the veggies won’t get as crispy as when reheated in the oven or air fryer. Microwave the roasted potatoes and green beans on high, in 30-second intervals, until steaming hot. Be careful not to overheat them in the microwave, they can become chewy and hard.
Top Tip
- Cut the potatoes in as even size pieces as possible. If some pieces are too big, they will still be raw in the centre, and smaller pieces might get over cooked. Same goes for the green beans.
- Coat the potatoes and the green beans evenly with the olive oil and spices.
- Spread out the vegetables in one even layer and stir at least once while baking. This way they will bake evenly.
- Serve these crispy roasted potatoes and green beans straight away while hot for the best result.
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Roasted green beans and potatoes is the perfect side dish to any meal. Super easy to make on just one baking tray. The potatoes and green beans are roasted to perfection and loaded with flavor from just a few ingredients.
- 2 lbs new potatoes or small firm potatoes, sliced in half or quarters
- 1 lb green beans, washed, ends trimmed and cut in half lengthwise
- 4 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon ground black pepper
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Preheat the oven to 400°F (200C). Line a large baking sheet with parchment paper or brush with a little oil.
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In a small bowl, stir together the olive oil, salt, garlic powder, dried thyme, rosemary and black pepper.
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Add the potatoes to a large bowl with ⅓ of the oil and spice mixture, toss to coat well. Add the potatoes to the baking tray and roast for 30 minutes, stirring once.
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Add the green beans to the bowl the remaining oil and spice mix and toss well to coat.
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Take out the baking sheet with the potatoes and add the green beans in an even layer. Roast for another 10-15 minutes, or until the potatoes golden brown and both the green beans and the potatoes are fork tender.
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Top with a little more salt and pepper to taste and serve warm.
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