Herb Roasted Green Beans and Potatoes

Herb Roasted Green Beans and Potatoes – good crispy golden roasted potatoes with green beans tossed in herbs, with tons of flavor from the oven.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Roasted Beans and Potatoes

If you love tender, perfectly roasted potatoes, and lightly roasted green beans that have a great bite and a little crunch, this easy vegetable side dish is for you.

We're tossing this dish with a light herb flavor that even picky eaters love to pack tons of flavor on one baking sheet, for an easy side that comes together with little active time, and cooks in under an hour.

If you can chop, rinse, and toss vegetables – you can make this dish!

This dish perfectly pairs with baked pork tenderloin, garlic brown sugar pork chops, roasted turkey breast, whole roasted chicken, and even seafood dishes like lobster tails and salmon.

Try this recipe in the oven alongside our easy baked chicken and rice for a complete hearty meal everyone will love!

We hope you love this recipe as much as we do.

How To Clean Green Beans

Green beans can have grit on them, and also have stringy, tough tops that need to be removed and cleaned before cooking.

Wash fresh uncooked green beans in cold water, and lift them from the water to leave behind any silt or grit. We like to place them on paper towels to dry them before cooking (any water left on the green beans will keep the oil from sticking to the beans so its important to cook them completely dry.)

Once green beans are dried, use a small knife or kitchen scissors, snip any woody tops or strings from the green beans. You can also use your fingers to snap them off, but it goes faster with a knife/scissors.

What Potatoes To Roast With Green Beans

For this recipe, we're calling for Yukon Gold potatoes for their good, buttery flavor and crispy crunch when roasting.

This dish can be made with different types of potatoes with some modifications.

If you'd like to use something other than Yukon Gold potatoes, please check our tips below:

• Fingerling potatoes – slice in half to be roughly 2″ chunks of potatoes and continue with recipe.
• Russet potatoes – remove skin and cut in 2″ chunks. While russet potatoes work, we try to opt for other potatoes for roasting.
• Boiler potatoes – cut boiler potatoes in half before roasting, can pre-boil to tender, then crisp with green beans.
• Sweet potatoes – cut into 2″ squares – we prefer removing skin but skin can be left on.

Serve it with

This good potato and green bean side dish pairs perfectly with our favorite main dishes – from pork and beefto chicken and fish.

• The Best Baked Garlic Butter Pork Tenderloin
• Air Fryer Tri Tip Steak Recipe
• Easy Swiss Steak Recipe
• Easy Cube Steak in Gravy Recipe
• The Best Instant Pot Roasted Turkey Breast Recipe
• The Best Easy Broiled Lobster Tails Recipe
• One Pot Garlic Butter Chicken Thighs and Mushrooms
• One Pot Irish Whiskey Glazed Salmon Recipe

Other Easy Vegetable Side Dishes

We love good, easy vegetables here at Avdaye, and are excited to share some of our favorites here with you!

To see the rest of our vegetable side dishes, please click here for our complete vegetable recipe index.

For our complete side dish recipe archives, please click here.

A few answers

How can we store roasted green beans and potatoes?

These green beans and potatoes can be stored in an airtight container in the fridge for up to 5 days.

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Ingredients

• 1 pound of yellow Idaho potatoes, cut into 1-2 inch pieces
• ¼ cup of olive oil, divided
• 1 teaspoon of dried rosemary
• 1 teaspoon of garlic powder
• 1 teaspoon of salt, divided
• ½ teaspoon of dried basil
• ½ teaspoon of ground black pepper
• 1 pound of green beans, with the stems cut off

Method

1. Preheat the oven to 375 degrees Fahrenheit and line a 9×13 baking pan with parchment paper.
2. Toss the potatoes, 2 tablespoons of olive oil, rosemary, garlic powder, ½ teaspoon of salt, basil and pepper together on the pan.
3. Spread the potatoes out so they can bake evenly then bake for 5 minutes.
4. In the meantime, toss the green beans in the remaining olive oil and salt.
5. Toss the potatoes then add the green beans to the pan in even layer and bake again for 30-40 minutes or until the potatoes are fork tender and the green beans are soft but crisp.
6. Serve with freshly minced parsley for garnish.