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I love serving these Roasted Green Beans and Potatoes when I want two side dishes but don’t want to wash extra pans. Whether you’re preparing them for a holiday meal or tossing them together for a simple weeknight dinner, you’ll need just 5 simple ingredients and 10 minutes of active time. A simple technique ensures that both vegetables are cooked just right and ready to serve at the same time.

Roasted Green Beans and Potatoes
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The trick to getting both vegetables just right is all about timing and space. By arranging the potatoes and green beans on opposite sides of the baking sheet, each gets exactly the time it needs – the potatoes turn crispy outside and creamy within, while the green beans develop those delicious caramelized edges without overcooking.

Ingredients for Roasted Green Beans and Potatoes

Roasted Green Beans and Potatoes Ingredients on a white marble board.
  • Fresh Green Beans: I prefer small, thin French green beans (haricot verts) for their delicate texture and quick cooking time.
  • Potatoes: Yukon Gold potatoes are my choice here for their buttery texture and reliable results. Other waxy or semi-waxy potatoes like fingerling potatoes or baby potatoes work well too.
  • Olive Oil: Use a good quality extra-virgin olive oil – its flavor really comes through in simple dishes like this.
  • Garlic: Fresh garlic cloves are ideal here. While granulated garlic will work in a pinch, fresh adds the best flavor.
  • Fresh Rosemary: Fresh rosemary’s piney aroma is perfect with roasted potatoes. Fresh thyme leaves are a good alternative.
  • Kosher Salt and Freshly Ground Black Pepper

Why Fresh Aromatics are Best

Fresh garlic and rosemary make a big difference in simple dishes like this. With so few ingredients, their bright flavors really shine through. I like to mince both finely so they distribute evenly among the vegetables. Don’t worry if you only have dried herbs or garlic powder though – they’ll work too, just use half the amount called for fresh.

Roasted Green Beans and Potatoes served on a white platter photographed from the top.

Key Steps

The secret to perfectly cooked vegetables is timing. First, the potatoes get a head start in the oven while the green beans take a quick steam bath to keep their vibrant color. When the potatoes are about halfway done, I add the steamed green beans to the other half of the pan to caramelize.

Keeping the vegetables separate on the baking sheet gives you control – you can easily adjust the cooking time for either side if needed. The result is crispy-edged potatoes and caramelized green beans, ready to serve together.

How to Store and Reheat

Store in the refrigerator in an airtight container for up to 5 days. To reheat: heat a generous drizzle of olive oil in a large nonstick skillet over medium heat. Add leftover vegetables and cook, gently stirring until heated through. 

The simple combination of fresh herbs and high-heat roasting transforms everyday vegetables into something worthy of any dinner table. What I love most about this recipe is how the timing works out perfectly – just as the potatoes turn golden and crispy, the green beans develop those irresistible caramelized edges.

More Delicious Potato Recipes

How to Make Roasted Green Beans and Potatoes

Toss potatoes with olive oil, rosemary, salt and pepper in a large bowl. Spread on one half of a parchment lined baking sheet and bake 25 minutes, stirring once, in an oven preheated to 425°F.

While the potatoes roast, steam green beans until just bright green. Transfer to a bowl and toss with olive oil, garlic, salt and pepper.

Stir partially roasted potatoes and spread lightly steamed green beans on the baking sheet’s opposite half. Bake until potatoes are crispy and green beans lightly caramelized. Combine vegetables and season to taste; transfer to serving bowl and serve hot.

Roasted Green Beans and Potatoes

5 from 2 votes
Prep: 10 minutes
Cook: 45 minutes
Total: 1 hour
Course: Side Dish
Cuisine: American
Calories: 249
Servings: 4 people
Prepare two sides at once by roasting green beans and potatoes on one sheet pan. If you time things just right, you’ll be rewarded with perfectly caramelized green beans and crisp-yet-creamy potatoes–a perfect pairing for holiday dinners or quick weeknight meals.

Ingredients  

  • 1 pound Yukon Gold potatoes cut into 1-inch pieces
  • 4 tablespoons olive oil divided
  • 1 tablespoon minced fresh rosemary
  • Kosher salt and freshly ground black pepper to taste
  • 1 pound green beans cut into florets of similar size
  • 2 cloves garlic minced

Instructions 

  • Preheat oven to 425 °F (218 °C).
  • Line a rimmed baking sheet with parchment paper.
  • Place potatoes in a large bowl and drizzle with 2 tablespoons of the olive oil, sprinkle rosemary over and season to taste with salt and pepper; toss to coat. Spread in an even layer over half of the prepared baking sheet. Bake 25 minutes.
  • Meanwhile, in a large pot, place a steamer basket over 1-inch of water and bring to boil. Add green beans in an even layer; cover and steam just until bright green, about 3 minutes. Transfer green beans to a large bowl; drizzle with remaining 2 tablespoons olive oil and add garlic. Season with salt and pepper and toss toss to combine.
  • When potatoes have roasted for 25 minutes, remove from oven and stir. Spread the seasoned green beans in an even layer on the other half of the baking sheet. Bake 15-18 minutes until potatoes and green beans are tender with crispy edges.
  • Remove from oven; gently stir to combine green beans and potatoes. Taste for seasoning and add more salt and pepper if desired. Transfer to serving bowl or platter and serve hot.

Nutrition

Calories: 249kcal | Carbohydrates: 28g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 14mg | Potassium: 726mg | Fiber: 6g | Sugar: 5g | Vitamin A: 799IU | Vitamin C: 37mg | Calcium: 60mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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6 Comments

  1. David @ Spiced says:

    5 stars
    What a great idea to combine these together into one side dish! We’ve been hunting for interesting side dishes lately, and roasted green beans sounds fantastic. We usually prepare them in a skillet, but I’ve gotten a bit tired of the same old method. Great recipe!

    1. Marissa Stevens says:

      Thanks, David! I hope you and your family will love this dish.

  2. Liz says:

    5 stars
    We roast a ton of potatoes and veggies, but never together! Genius idea and one less sheet pan to wash!!!

    1. Marissa Stevens says:

      Well said! Thanks so much, Liz!

  3. angiesrecipes says:

    Such an easy yet awesome side dish!

    1. Marissa Stevens says:

      Thanks, Angie!