Roasted Potatoes and Green Beans Recipe

This Roasted Potatoes and Green Beans recipe turns out perfect every time! Tender potatoes & crisp green beans are deliciously seasoned with a secret ingredient. You'll love this side dish recipe for oven roasted green beans and potatoes!

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Servings: servings

Author: Demeter Trieu

Equipment

Olive Oil Sprayer

Ingredients

1 lb. small or creamer potatoes
3 tablespoons extra virgin olive oil divided
½ teaspoon Italian seasoning
¼ teaspoon paprika
1/3 teaspoon salt or to taste, divided
Black pepper to taste
1 lb. green beans
1 teaspoon soy sauce I used lower sodium
2-3 sprigs rosemary for garnish

Instructions

Preheat oven to 400°F. Using an olive oil sprayer, spritz olive oil onto a large baking sheet lined with foil.
Wash and dry potatoes. No need to peel. Cut into ½-inch cubes. Add to a large mixing bowl. Drizzle with 1 ½ tablespoons oil, Italian seasoning, paprika, ¼ teaspoon salt and pepper to taste. Stir to coat. Pour potatoes onto baking sheet and spread into an even, spaced-out layer. Bake for 15 minutes.
While the potatoes are roasting, wash, dry and trim ends off green beans. Peel off strings if needed. Add to a large mixing bowl with 1 ½ tablespoons oil, 1/8 teaspoon salt, pepper, and optionally, soy sauce. Stir to coat fully.
Carefully remove baking sheet from oven. Flip potatoes using a heatproof spatula. Add seasoned green beans and spread into an even layer. Bake for 15 minutes, or until potatoes are fork tender.*
Pour roasted green beans and potatoes into a serving dish. Optionally, top with a few sprigs of rosemary. Enjoy!
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Notes

*Mine took 15 minutes for crispy, yet roasted green beans. You can tack on more time for softer green beans.
Storing Instructions: Enjoy these roasted green beans and potatoes on the first day, if you can. If needed, cool completely, then store in an airtight container in the refrigerator for 1-3 days. Heat before enjoying.

Nutrition