Instead of making traditional roasted potatoes, try our roasted potatoes and green beans instead. This beautiful combination brings together hearty flavors, and fresh, crisp textures in one dish — all made in one pan and ready in 40 minutes.
Can I use frozen green beans instead?
I don't recommend using frozen green beans for this recipe.
While frozen beans are convenient, my experience with roasting them from frozen was not very satisfactory. They released too much water and the dish was rather soggy than crisp-tender.
Frozen green beans aren't ideal for roasting because they will always have higher water content due to the freezing process.
Can I make this recipe in air fryer?
Yes, this recipe can be made in an air fryer, which is very similar to our air fryer carrots and potatoes.
Preheat the air fryer for about 5 minutes, and add seasoned potatoes and green beans to the basket.
You may need to cook them in batches in order not to overcrowd the basket.
Air fry the vegetables at 400°F for about 25-20 minutes, stirring them halfway through, or until the vegetables are crispy on the outside and tender on the inside.
What potatoes are best for roasting?
For roasting, I prefer to use starchy or all-purpose potatoes, such as Russet, Idaho, or Yukon Gold potatoes.
They crisp up well and become light and fluffy on the inside. However, you can choose any type of potato depending on the result you are aiming for.
If you prefer the potatoes to hold their shape better and retain a firmer texture (have a bite) after cooking, choose the low-starch(waxy) varieties.
These include red potatoes, new potatoes, purple, and fingerling potatoes.
What ingredients you will need
For a full list of ingredients and quantities, please see the recipe card at the end of this post.
- Green beans: I recommend using French green beans known as "haricots verts". They are younger green beans that have a more tender texture and have a slightly sweeter flavor. If you cannot find them, use regular fresh string beans.
- Potatoes: I used baby golden potatoes. Small potatoes have thin skin and do not require peeling. Potatoes need to be cut before roasting to shorten the cooking time, so the beans and potatoes can be cooked at the same time. You can also use red potatoes.
- Fresh Herbs: I used thyme this time. You can also use rosemary, oregano or a combination of herbs. Fresh and dried herbs work well.
- Extra virgin olive oil: a generous amount will roast the veggies perfectly.
- Seasonings: I used salt, paprika, garlic powder, onion powder, and black pepper.
How to roast potatoes and green beans
First, you will need to cut potatoes into bite-size pieces. because green beans will cook much faster.
I do not peel the potatoes, but you can peel them if you like them peeled or when using potatoes with thick skin.
Next, trim the ends of the green beans. I also like to cut the long green beans in half. It is easier to eat them this way with a fork.
Once you cut the potatoes and the beans, place them in a large mixing bowl.
Add salt, paprika, garlic powder, and onion powder. Add chopped fresh or dried herbs.
Mix it all until well-coated. Now, add olive olive oil and mix it again.
This way the seasoning will stick to the vegetables better. Let it all sit in a bowl for about 10 minutes to infuse them with flavor.
Preheat oven to 400°F. Line a large baking sheet pan with parchment paper, which will help to create a better crust and make the cleanup easier.
Arrange the vegetables in a single layer on a prepared pan.
Slide the pan into a preheated oven and roast them for about 20-25 minutes, stirring them halfway through the cooking time, by carefully taking them out of the pan and using the spatula to stir them briefly.
They are ready when the potatoes are golden brown on the outside and tender on the inside.
- Use fresh green beans and potatoes - frozen veggies are not recommended for roasting.
- Cut the potatoes - green beans cook much faster. For both vegetables to be roasting at the same time, you will need to cut the potatoes into bite-size pieces, so they cook faster.
- Fresh herbs - I prefer using fresh herbs because they make the dish more aromatic.
- Serving - and sprinkle the dish with grated Parmesan cheese, feta cheese, extra fresh herbs on top.
You can store leftovers in an airtight container for up to 3 days in the fridge.
To reheat, drizzle them with extra olive oil and pop them back in the oven for about 10 minutes or until heated through at 375°F.
You can also reheat them in the microwave or air fryer.
What to serve with
This delicious side dish pairs well with so many main dishes. Below are a few main course ideas to try:
- Roasted duck - great for a holiday dinner table.
- Greek chicken meatballs - for kid-friendly meal idea.
- Whole roasted chicken - for a cozy family dinner.
- Chicken skewers - for a fun and easy main dish the whole family will enjoy.
- Air fryer frozen cod - for a quick and easy dinner.
More roasted vegetable recipes
If you like this recipe, you may also enjoy our other vegetable side dishes:
- Oven-roasted potatoes and broccoli
- Oven-roasted golden beets
- Roasted carrots and green beans
- Whole roasted red beets
- Roasted sweet potato rounds
Roasted Herb Potatoes And Green Beans
- 1 large bowl
- 1 Baking pan
- 1 lb baby potatoes
- 1 lb green beans
- 2 tablespoons olive oil
- 1 teaspoon salt, adjust to taste
- 1 teaspoon thyme, finely chopped or dried
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onions powder
- ½ teaspoon black pepper
- Preheat oven to 400°F. Line a baking pan with parchment paper.
- Rinse the potatoes and green beans. Cut the potatoes into bite size pieces. Trim the green beans and cut them in half. Add the vegetables to the large bowl.
- Add 2 tablespoon olive oil 1 teaspoon salt, ½ teaspoon finely chopped thyme, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onions powder, and ½ teaspoon black pepper. Mix until well coated. Let them rest for about 10 minutes.
- Arrange the vegetables on a prepared pan in a single layer. Bake for about 30 minutes, stirring them half way through the cooking time. They are ready when the potatoes are tender in the inside. Check by inserting the fork in one of the pieces.
- When ready, take them out of the oven and serve. You can sprinkle them with fresh parsley, grated Parmesan cheese or feta cheese for serving.
- you can adjust the amount of seasonings, salt and herbs to your liking.
- Other herbs, such as rosemary, thyme or Italian dried herbs can be used as well.