These Roasted Potatoes and Green Beans cook together on one sheet pan to create crispy, golden potatoes and perfectly crisp-tender green beans. This easy, no-fuss vegetable side dish pairs well with just about any meal.
I love to serve this recipe with my Balsamic Glazed Pork Tenderloin, a perfectly cooked sirloin steak, or my easy Steak Bites. It’s all you need to make the whole meal feel complete.
Sometimes the hardest part of planning dinner is deciding on the side dish. You just can’t have too many simple vegetable sides in your rotation, and this one is as easy as it gets. The combination of creamy potatoes and crisp-tender roasted green beans works with just about any main dish, and it all cooks together on one pan for minimal effort and cleanup.
Just add a protein and dinner is done!
If you love sheet pan sides, you might also enjoy my Sheet Pan Roasted Vegetables, another great option for rounding out a meal. But when I want something simple, classic, and cozy, and, these potatoes and green beans always a hit.
Table of contents
Ingredient Notes
- Potatoes: Fingerling potatoes are ideal for roasting because their long shape creates a wide, flat cut surface that browns beautifully. Baby potatoes work well too. Just be sure to slice them in half, lengthwise.
- Green beans: Fresh green beans roast up crisp-tender and hold their texture. Trim the ends before tossing them on the pan.
- Seasoning: A simple blend of olive oil, granulated garlic, Italian seasoning, salt, and pepper creates golden potatoes and flavorful green beans.
- Lemon: A squeeze of fresh lemon brightens the finished dish and balances the richness of the roasted potatoes.
- Parsley: Adds a pop of color and a fresh finishing touch.
How to Make Roasted Potatoes and Green Beans
- Toss the sliced potatoes with olive oil and seasoning in a large bowl.
- Spread them out over a parchment-lined baking sheet.
- Flip the potatoes, cut-side down and roast in a 400 oven for 15 minutes.
- In the empty bowl, toss the green beans with oil and seasoning.
- Remove the baking sheet from the oven, flip and move the potatoes to one side of the pan. Spread the green beans out over the other side and return the baking sheet to the oven for 15 to 18 minutes more.
- Drizzle with fresh lemon juice, sprinkle with parsley, and serve.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 400°F oven for about 5 to 8 minutes, or until warmed through and lightly crisped again. For a quick option, the microwave works too — the potatoes just won’t be as crisp.
More Potato and Green Bean Side Dishes
- Crispy Oven Baked Fries
- Greek Potatoes
- Lemon Garlic Roasted Potatoes
- Parsley Potatoes
- Roasted Sweet Potatoes
- Sautéed Green Beans
- Italian Green Beans
- Green Beans Almondine
- Pesto Green Beans
- Asian Green Beans
Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration!
Roasted Potatoes and Green Beans
Ingredients
- 1 pound fingerling potatoes (or baby potatoes), sliced in half lengthwise
- 8 ounces green beans, ends trimmed
- 2 tablespoons olive oil, divided
- 1 teaspoon granulated garlic, divided
- ½ teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced parsley
Instructions
- Preheat the oven to 400°F.
- Transfer the potatoes to a large bowl. Add the 1 tablespoon oil, ½ teaspoon granulated garlic, Italian seasoning, and salt and pepper to taste. Toss with a spoon to combine.
- Spread the potatoes out over a large rimmed baking sheet and turn the potatoes cut side down. Bake for 15 minutes.
- Meanwhile, add the green beans to the empty bowl and toss with the remaining 1 tablespoon olive oil, ½ teaspoon granulated garlic, and salt and pepper, to taste.
- Remove the baking sheet from the oven and using a spatula, flip the potatoes and push them to one side of the pan. Pour the green beans out over the other side and return the baking sheet to the oven. Bake for an additional 15 to 18 minutes, tossing the green beans once halfway through. Remove from the oven when the green beans are tender and the potatoes are browned and crisp.
- Toss the potatoes and green beans together with the lemon juice and parsley. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
More Vegetable Recipes
