Easy Roasted Green Beans and Potatoes

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Oven roasted green beans and potatoes are a classic holiday side dish, and so simple to make! Sweet, crisp veggies lightly coated with aromatic olive oil, rosemary, garlic, and just a bit of salt and pepper. These are the most appetizing sheet pan roasted vegetables you’ll ever taste!

Platter of roasted green beans and potatoes on a white background.

Why We Love Roasted Green Beans and Potatoes

You can make a lot all at once — perfect for the holidays when you need to cook for your entire family.
They’re an easy one-pan recipe! While they take a bit of time, they’re very simple and just require a little shimmying in the pan before they’re ready.
You can accommodate all dietary needs. Just like our acorn squash soup, you can enjoy natural, seasonal flavors in the best way with vegetarian sides.

Plate of vegetables and meat with platters on a white background.

Ingredient Notes and Substitutions

Potatoes – For the best results, use small potatoes so that you can cut them uniformly. The best spuds for roasting are those with thin skins, also known as waxy. Baby red, yellow (gold), or even fingerling are great choices. Thicker-skinned spuds like russets have more starch, so they don’t hold up or maintain their shape as well once exposed to high heat. They also take on a rather pasty, gummy texture.
Green Beans – We recommend only using fresh produce for sheet pan roasted vegetables. Frozen veggies are better suited for recipes with a shorter cook time, like Instant Pot steamed broccoli or steamed green beans.
Olive Oil – We suggest using good-quality extra virgin olive oil. If you need a substitute, use a cooking oil with a very high smoke point and neutral flavor. Good alternatives are peanut, sunflower, or avocado oil.
Minced Garlic – It’s best not to use garlic powder – there isn’t anything that comes close to the flavor of freshly roasted garlic cloves!

Ingredients for roasted green beans and potatoes on a white background.

Roasted Green Beans and Potatoes Recipe Tips

For even roasting, cut everything into similar-sized pieces.

Do your best to keep the sizes of the vegetables similar enough that they finish roasting at the same time. There’s not much worse than a pan full of burnt green beans and raw potato!

Cutting vegetables with a knife on a cutting board.

Arrange sheet pan roasted vegetables in a single layer.

If the potatoes and green beans are all piled up on one another, you’re bound to have some raw centers and burnt skins. Spacing them out on the pan also makes it easier to flip the veggies throughout the roasting process.

Sheet pan of vegetables before roasting.

Flip the vegetables regularly while roasting.

The total cooking time will vary depending on your oven, but expect about 50 minutes or so for perfectly roasted green beans and potatoes. During the cook time, flip the vegetables every 15 minutes to ensure even cooking.

Cook until everything is fork-tender.

With roasted green beans, it’s easy to gauge doneness by sight. Spuds? Not so much.

The easiest way to know for sure is by sticking a fork into the center of one of the largest pieces.

If the fork meets resistance, then the sheet pan veggies probably need more time in the oven.

This being said, you don’t want to wait until the fork slides through like butter! Just a little resistance is the sweet spot.

Roasted Green Beans and Potatoes FAQ

Is it best to blanch green beans before roasting?

Blanching is typically done to partially cook veggies that you would typically eat raw, like broccoli or carrots.

Since we’re oven roasting potatoes and green beans, blanching is not necessary. In fact, softening them beforehand can result in them becoming soggy in the oven.

Why are my green beans not crispy?

Be sure to start with dry vegetables, as excess moisture can cause them to steam instead of becoming crispy and roasted.

Additionally, overcrowding the pan can cause some to overcook while others remain raw.

What temperature is best to roast green beans and potatoes?

We prepare these oven roasted vegetables at 400°F.

Some recipes have the temperature a little higher, for faster cook time, while others have the temperature lower. In our experience, this is the best temperature to get a crisp exterior and well-cooked center, particularly for the potatoes, without the skins becoming overcooked.

Fork holding a potato in the center with a plate of vegetables below.

Storing and Reheating Leftovers

Leftovers will last for up to a week in the fridge. However, they do become soggier and less flavorful with each day, so they are best when eaten sooner than later.
Reheat in the oven or even the air fryer to get as much crispness as possible back in the veggies.

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