Roasted Potatoes and Green Beans

Roasted Potatoes and Green Beans are a delicious addition to any meal with chicken, beef or fish. You need just a few simple ingredients for this easy side dish!

If you’re looking for more side dish ideas, you might like my Green Beans Almondine!

Roasted potatoes and green beans on a parchment-lined baking sheet, viewed from overhead.

Who doesn’t love a two-for-one deal? That’s what you’re getting with this recipe. You get the variety of two side dishes, but with the cleanup of just one! One that note, you might like my Instant Pot Chicken and Potatoes – the chicken, potatoes and lemon garlic sauce cook together in one pot!

These roasted potatoes are fluffy in the middle with beautiful golden brown edges, while the beans roast to a tender-crisp texture. We love to sprinkle them with parmesan for an extra savoury kick, but it’s totally optional. It’s such a versatile side – it pairs with just about any main dish and is a great option for smaller holiday gatherings.

Ingredients

Here’s an overview of the ingredients and steps to make Roasted Potatoes and Green Beans. See the recipe card below for all the details!

Yellow mini potatoes – you can also use mini red potatoes, but I find the golden colour looks prettier with the green beans once roasted.
Fresh green beans – trimmed and sliced in half
Olive oil – to coat the potatoes and green beans before roasting
Italian seasoning – for the potatoes
Garlic powder – for the beans. I like to use garlic powder rather than fresh garlic in this recipe, so we don’t need to worry about the garlic burning.
Salt
Freshly grated parmesan cheese – optional after roasting, but highly recommended.

Ingredients needed to make roasted potatoes and green beans, viewed from overhead.

How to make it

Step one: Prep the potatoes

Preheat the oven to 400 °F and line a large baking sheet with parchment paper. In a large bowl, toss the halved mini potatoes in olive oil, Italian seasoning and salt. Spread the potatoes out evenly on the baking sheet. Roast for 20 minutes.

Two-photo collage: Potatoes being tossed in oil and seasoning in a white bowl, next to the potatoes spread on a parchment lined baking sheet.

Step two: Prep the green beans

In the same bowl, toss the green beans with olive oil, garlic powder and salt. Once the potatoes have roasted for the first 20 minutes, give them a toss, then add the green beans in an even layer around them. Roast for another 25 minutes.

Two-photo collage: Green beans being tossed in oil and seasoning in a white bowl, next to the green beans and partially-cooked potatoes on the sheet pan.

Step three: Garnish and serve

After roasting, sprinkle with freshly grated parmesan and chopped fresh parsley, if desired. Serve!

Sprinkling finely grated parmesan cheese onto roasted potatoes and green beans on a sheet pan.

Tips for Success

Ensure the sliced potatoes are evenly sized for even cooking. If any of the mini potatoes are significantly larger than the others, slice them into quarters rather than in half.

Use a large baking sheet. I use a 13″x18″ size. A large baking sheet is important so that everything will fit with good air flow. It’s okay if some of the beans are overlapping, but the potatoes should be spaced apart for best results.

Variations

Change up the seasoning. I use Italian seasoning for convenience, but you could also use a tablespoon of finely chopped fresh herbs like thyme and rosemary.

Use regular potatoes. If you don’t have mini potatoes, simply chop regular yellow potatoes into the same size (about an inch to inch-and-a-half thick). Your choice whether to peel them!

Drizzle with herb butter. Skip the Italian seasoning before roasting, and toss the cooked potatoes and green beans with a mixture of 2 tablespoons melted unsalted butter and 1-1.5 tablespoons chopped fresh herbs, after cooking. You’ll still need to use olive oil for roasting.

A serving of roasted potatoes and green beans on a stack of three white plates.

Frequently asked questions

How do I store leftovers?

Store in a sealed container in the refrigerator for up to 4 days. This recipe holds up well as leftovers, so it’s a great option for meal prep.

How do I reheat leftover green beans and potatoes?

You can reheat on the stovetop over medium heat in a non-stick skillet (add a bit of oil if needed), or simply microwave until heated through.

Can I use French green beans (haricots verts)?

Yes! I tested this recipe with both regular and French-style green beans. They needed a similar roasting time, but you can check for doneness after 20 minutes of roasting to be sure they don’t overcook.

More side dish recipes

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