This Roasted Green Beans and Potatoes recipe is a quick and easy side dish that you can serve with anything from chicken to fish. It makes a great addition to any meal, only requires 6 ingredients, is made all in one pan, and is vegan, gluten-free, and dairy-free.
This roasted green beans and potatoes recipe has it all! Two side dishes that are all made on one pan, making clean-up a breeze. Plus it is healthy, nutritious, and satisfying and is sure to become your new go-to side dish.
Perfectly golden crispy potatoes cooked with seasoned, tender green beans that are packed with flavor.
Or try these air fryer green bean fries.
Why you’ll love this recipe
- Healthy – potatoes and green beans are both full of fiber, vitamins, and minerals and are equally filling and satisfying.
- Easy clean-up – cooks all on one pan.
- Versatile – this recipe goes with almost anything from chicken to fish to meatloaf.
- Great for meal prep – it stores and reheats wonderfully! See below for tips.
- Crispy and flavorful – who doesn’t love perfectly crispy potatoes and flavor-packed green beans? In fact, the kids will also love this dish! Even if they pick through the green stuff and only eat the potatoes (my kids).
Check out this sheet pan salmon with potatoes and green beans for a complete meal made all in one pan!
Ingredients you will need
This healthy side dish only requires 6 simple ingredients that you probably already have!
- Gold mini potatoes – Or you can use regular-size potatoes and just cut them into smaller pieces, Fingerling potatoes will also work, although I find that they take a bit longer to cook.
- Green beans – fresh green beans are essential in this recipe. Frozen or canned green beans will not work.
- Olive oil – you could also use ghee, melted butter, or avocado oil.
- Seasoning – Italian seasoning, garlic powder, salt, pepper, or whatever your favorite seasoning blend is.
How to make roasted green beans and potatoes
- Prepare the potatoes. Cut and season the potatoes with olive oil, Italian seasoning, garlic powder, salt, and pepper.
- Cook the potatoes. Spread the potatoes in an even layer onto the baking sheet and bake at 425 degrees F in a preheated oven for 15 minutes.
- Prepare the green beans. In the meantime, season the green beans with the remaining olive oil, garlic powder, salt, and pepper.
- Add the green beans. Once the potatoes are ready, remove them from the oven and spread the green beans on the pan with the potatoes in an even layer and bake for 20 more minutes, until the potatoes and green beans are golden and slightly crispy around the edges,
- Serve. Serve, topped with fresh chopped parsley or chives. This side dish is best if eaten right away.
Time-saving tip! Buy pre-cut green beans that you can find at most grocery stores. Or cut them in advance and store them in the fridge for up to 2 days before you make this recipe.
Tips for Success
- Cut the potatoes into similar size pieces for more even cooking. This is important so you don’t end up with some perfectly crispy potatoes and some that are not crispy enough.
- Use a larger baking sheet. I used a 26×18-inch baking sheet and it was a perfect size. I lined it with parchment paper for easier clean-up.
- Season and cook the potatoes and green beans separately. Since you are cooking them at different times in the beginning it is just easier to separate them. This is because potatoes just take longer to cook than green beans do.
- Make it ahead. You can cut and season the potatoes and green beans and store them separately in an airtight container in the refrigerator for a few hours before making this recipe.
Note: cut, unseasoned potatoes can be stored in a container submerged in water in the fridge for up to 24 hours but no longer than that or they will lose their structure and become soggy.
Ways to serve green beans and potatoes
- Chicken – serve them as a side dish with any chicken such as chicken parmesan, chicken nuggets, popcorn chicken, or chicken breast.
- Pork – try it with some juicy pork tenderloin, or pork loin, or make it a little fancier and serve it with stuffed pork tenderloin.
- Salmon – make it a complete meal and pair it with some cajun salmon or these delicious air fryer salmon patties!
- With eggs – my family loves this recipe served with some eggs for breakfast! It may seem odd to have green beans with breakfast but it is actually delicious!
Storing and reheating tips
- To store: you can store roasted green beans and potatoes in an airtight container in the refrigerator for up to 3 days.
- To reheat: easily reheat portions in the microwave or in the oven at 375 degrees F until warmed through.
Frequently Asked Questions
This step is not necessary but for extra crispy potatoes, you can par-boil them for a few minutes before you season and cook them.
This recipe was created using fresh green beans. Frozen or canned green beans will not work!
In order for potatoes to get crispy in the oven, you need to cook them at a higher temperature for the right amount of time. Ovens do vary so you may need to increase the temperature of your oven and cook them slightly longer if they are not crispy enough.
Yes, you can! Yukon gold potatoes, fingerling potatoes, or red potatoes will all work in this recipe. The key is to cut them into the same size pieces so they all cook evenly. I like to use baby potatoes since they require less chopping, and I find that they are more flavorful.
More Healthy Side Dishes
- Loaded Air Fryer Baked Potatoes
- Crispy Smashed Potatoes
- Air Fryer Vegetables
- Best Air Fryer Broccoli
- Best Roasted Cauliflower
- Easy Air Fryer Radishes
Check out more of my healthy side dishes on PMG!
Did you try this roasted green beans and potatoes recipe? If you did then please leave a rating and comment below. I would love to hear how yours turned out! Enjoy!Print