Roast Potatoes

• Preheat oven to 400°F. Line a baking sheet with lightly greased foil.
• Wash and dry potatoes. No need to peel. Cut into ½-inch cubes, or ½-inch halves if using bite-sized creamer potatoes.
• Add potato cubes into a large mixing bowl. Drizzle with oil, Italian seasoning, paprika, salt and pepper to taste. Stir to coat evenly.
• Pour potatoes onto the prepared baking sheet. Spread into an even layer, being careful not to pack the potatoes in too much, especially in the center of the sheet, where the heat is lowest. Bake for 15 minutes.

Roast Green Beans (with the Potatoes)

• While the potatoes are roasting, prepare the green beans. Wash and dry green beans. Trim off ends and peel off strings if beans are not stringless.
• Add green beans, oil, salt, pepper, and optionally, soy sauce to a large mixing bowl. Stir to coat green beans fully.
• Carefully remove baking sheet from the oven. Using a heatproof spatula, flip potatoes to roast the opposite side.
• Add seasoned green beans to the baking sheet. Spread into an even layer.
• Bake for 15 more minutes, or until potatoes are fork tender and green beans are cooked as much as you’d like. Mine took 15 minutes for crispy, yet roasted green beans. You can tack on more time for softer green beans.

Finish Roasted Green Beans & Potatoes

• Pour roasted green beans and potatoes into a serving dish. Optionally, top with a few sprigs of rosemary. Enjoy!