Roasted Green Beans and Potatoes

5 from 25 votes

This easy roasted green beans and potatoes recipe is a delicious side dish for any meal! Try this flavorful roasted potatoes and green beans combo.

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: American

Keyword: green beans, roasted vegetables, potatoes, green beans and potatoes, sheet pan vegetables, roasted green beans and potatoes

Servings: people

Calories: 101kcal

1 ½ pounds small red potatoes white potatoes, or a combination of both *see notes
1 pound fresh green beans *see notes
2 tablespoons extra virgin olive oil or other high smoke point cooking oil
2 tablespoons minced rosemary leaves about 3 sprigs
1 tablespoon minced garlic 3 cloves
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Preheat your oven to 400°F.
Use a sharp knife to trim the ends from the green beans, and cut each potato into halves or quarters.
Place potatoes and green beans in a large mixing bowl, along with olive oil, garlic, rosemary, salt and pepper. Use your clean hands or a large spoon to combine everything, until all of the vegetables are well coated.
Transfer the seasoned veggies onto a rimmed baking sheet, and spread them out into a single layer. Roast in the preheated oven for about 50 minutes, or until browned, crisp, and tender when pierced with a fork. Use a spatula to flip them every 15 minutes or so, to ensure even browning.
Transfer the roasted potatoes and green beans into a large serving dish, and serve while warm.

If you don’t have olive oil, use a cooking oil with a very high smoke point and neutral flavor. Good alternatives are peanut, sunflower, or avocado oil.

Ingredient Notes:

This recipe works with any thin-skinned potato. We do not recommend using russets or other thick-skinned potatoes, as they do not hold their shape as well, and also tend to develop a pasty consistency when roasted.
For sweet potatoes, you will need to slice them into 1/4-inch rounds rather than wedges, to ensure that they cook at the same rate as the green beans.
We do not recommend using frozen green beans for this recipe.

Recipe Variations:

Cheesy version: After roasting, sprinkle parmesan cheese over the top for a crispy, cheesy finish.
Garlic and herb: Add minced garlic, fresh parsley, rosemary, and thyme for a bold, herbaceous flavor.
Spicy kick: Toss the potatoes and green beans with paprika, black pepper, and a pinch of red pepper flakes before roasting.
Lemon zest twist: Stir in lemon zest and a drizzle of fresh lemon juice after roasting for a bright, citrusy flavor.

Storing Instructions:

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 rather than later.
To restore crispness, reheat the veggies in the oven or air fryer.