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Roasted Potatoes and Green Beans is a delicious and easy side dish that is full of flavor. The potatoes and green beans turn out tender with yummy crispy edges. This recipe is a big winner with the family!
Roasted Potatoes and Green Beans Ingredients
- Creamer Potatoes: I love these potatoes because they have a soft and creamy interior and are super quick to get on the sheet pan. You can also use baby red potatoes, Yukon gold potatoes and even russet potatoes. You will just spend more time cleaning and cutting the potatoes.
- Fresh Green Beans: Fresh is best in this recipe, but frozen can be used. Thaw the frozen green beans, drain any liquid and pat them dry.
- Olive Oil: I like to use olive oil because it has the best flavor. You can also use avocado, grapeseed, canola, vegetable or safflower. Any neutral oil will work.
- Seasonings: You can sub with your favorite seasoning blend like Trader Joe's 21 Seasoning Salute or Mrs. Dash. Italian seasoning is yummy, as well as lemon pepper and Cajun seasoning.
How to Make Roasted Potatoes and Green Beans
- Cut the potatoes into 1 inch pieces, and wash and trim the green beans.
- In a large bowl or zip top bag, combine the potatoes, green beans, olive oil, salt, black pepper, onion powder, garlic powder and dried parsley. Toss to evenly coat the potatoes and beans.
- Spread the potatoes and green beans out in a single layer on two parchment lined sheet pans.
- Bake in a 400°F preheated oven for 30-40 minutes until the potatoes are fork tender with crispy edges. Rotate the pans and give the veggies a gentle flip half way through cooking.
Tips for Roasted Potatoes and Green Potatoes
- Cut all the potatoes the same size so they cook evenly. The smaller the cut, the faster they cook. 1 inch cubes are the ideal size because they will take the same amount of time to cook as the green beans.
- When trimming the green beans I like to use kitchen shears. Works so much easier and faster than a knife.
- Rotate the sheet pans half way through cooking to ensure even cooking.
- Gently flip the veggies half way through cooking to help get all the edges evenly crisp.
FAQs About Roasted Potatoes:
Potatoes do NOT have to be soaked before roasting. The potatoes will turn out crispy if you use enough oil and roast them at high heat. Soaking, rinsing and drying the potatoes will help them turn out nice and crispy, but that takes so much time and effort. Either way you do it will create yummy potatoes.
Season the potatoes before roasting. Once they are done roasting you can finish them off with some extra salt.
Either the potatoes are not coated well with the oil, not cooked long enough or you cooked at too low of heat. Make sure all the potatoes are coated evenly with oil, flip the potatoes half way, cook them long enough and cook them at 400°F.
What to serve with Roasted Red Potatoes and Green Beans
Any of your favorite protein dishes or entrees will pair well with this easy and delicious side dish. Here are some of our favorites:
- Crock Pot Whole Chicken
- Italian Sloppy Joes
- Simple Roasted Chicken Breasts
- Easy Turkey Burgers
- Grilled Spiced Pork Chops
- Iowa Maid Rites
- Crispy Corn Flake Chicken
- Mini BBQ Turkey Meatloaves
- Basil Tuna Cakes
Other Delicious Potato Side Dishes:
- Roasted Parmesan Potatoes
- Instant Pot Mashed Potatoes
- Crispy Oven Fries
- Au Gratin Potatoes
- Oven Roasted Potatoes
- Instant Pot Baked Potatoes
- Roasted Ranch Potatoes
- Smashed Potatoes
Roasted Potatoes and Green Beans
- Preheat oven to 400°F and line 2 large sheet pans with parchment paper.
- Cut the potatoes into 1 inch cubes. Wash and trim the green beans.
- In a large bowl or zip top bag, combine the potatoes, green beans, olive oil, salt, black pepper, onion powder, garlic powder and parsley. Toss it all to evenly coat the potatoes and beans.
- Place potatoes and green beans in a single layer on prepared sheet pans.
- Bake for 30-40 minutes until the potatoes are fork tender and have crisp edges. Rotate the pans and gently flip the veggies half way through cooking.