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Potatoes and green beans are a match made in heaven! In this simple recipe, tender baby potatoes and crisp green beans are seasoned with garlic and thyme and roasted to perfection. The flavors are earthy, savory, and satisfying. Serve it hot, with a squeeze of fresh lemon, a sprinkle of vegan Parmesan, or fresh herbs over the top.
Table of Contents
💚 Why you’ll love this recipe
- Easy to throw together: This is a quick, no-fuss recipe, making it perfect for a last-minute side dish. Plus, cleanup is a breeze!
- Versatile: Potatoes and green beans pair well with a variety of mains, from vegan roasts to vegan meatloaf. Or, make this dish to pack for lunches during the week.
- Good for you: Green beans and baby potatoes are nutrient powerhouses, both containing nutrients like vitamin C, folate, and potassium.
- Packed with flavor: The combination of garlic, onion, thyme, and a squeeze of fresh lemon gives this dish a savory, vibrant, and mouth-watering flavor.
If you love roasted green beans and potatoes, you should really check out our air fryer green beans, air fryer baby potatoes, air fryer zucchini, or air fryer sweet potatoes.
🌱Easy green beans and potatoes
If you’re on the hunt for a classic and hearty combination, potatoes and green beans are here for you! The pairing of tender baby potatoes, crisp green beans, and savory seasonings creates a perfect balance of taste and texture.
By roasting the vegetables instead of boiling or sautéing them, it results in caramelized notes with so much depth of flavor! Plus, who doesn’t love a good color contrast of bright green beans and rich baby potato red?
Don’t forget to add a squeeze of lemon right before serving to brighten up the dish! Roasted green beans and potatoes are best enjoyed hot with main dish pairings like vegan meatloaf, vegan chicken, or your favorite pasta.
🥔 What are the best potatoes for roasting?
If you don’t have access to baby potatoes and want to know how each type stacks up when it comes to roasting, keep the following in mind:
- Yukon Gold potatoes: These potatoes have a medium-starch content that balances a tender interior and crispy exterior when roasted.
- Russet potatoes: High in starch and bake up golden and crispy. Their fluffy interior makes them a great choice for roasting.
- Red Bliss potatoes: A waxy variety that holds its shape well, delivering a firmer, creamier interior when roasted.
- Fingerling potatoes: Small, elongated potatoes with a firm texture that roasts well. Their thin skin turns particularly crispy.
- New potatoes: Also known as baby potatoes, this variety has thin skins and a sweet, subtle flavor. They are one of our favorites for roasting!
- Purple potatoes: For a more unique presentation, try purple potatoes. They add a pop of color to any dish and roast up beautifully with a slightly nutty flavor.
🛒 Ingredients & substitutions
- Green beans: For the best crunch and vibrant color, use fresh green beans. If fresh beans are unavailable, frozen ones will work in a pinch, but the texture will differ. Make sure to thaw and drain them beforehand.
- Baby potatoes: Their small size and tender texture make them ideal for roasting. You can substitute baby potatoes with other types of potatoes, adjusting the cooking time accordingly.
- Olive oil: Helps brown the potatoes and green beans while imparting a rich flavor. You can also use avocado oil, canola oil, or any other neutral vegetable oil.
- Garlic: Fresh garlic adds a depth of flavor that complements the earthy vegetables. If you prefer, use ¼ teaspoon of garlic powder for every clove.
- Thyme: Brings out the natural flavors of the potatoes and green beans, providing an aromatic, savory, and slightly minty element. Feel free to substitute with other dried herbs like rosemary or oregano.
- Cayenne: We like to add just a pinch of cayenne pepper for a slight kick. If you’re sensitive to heat, half or omit the cayenne altogether.
- Salt & pepper: Enhances the other flavors in the dish. Be generous with the salt as potatoes need quite a bit of seasoning!
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
📝 How to make green beans & potatoes
Step 1: Season the potatoes
Combine the potato halves with half of the olive oil and seasonings. Mix them in a bowl until they are well-coated. Transfer the potatoes to a parchment-lined baking sheet, making sure they don’t overlap.
Step 2: Roast the potatoes
Roast the potatoes on their own for 15 minutes in a 400-degree oven. You don’t want to add the green beans in too soon to prevent them from overcooking.
Step 3: Season the green beans
While the potatoes get a head start, add the green beans to the same bowl with the rest of the seasonings. Toss them thoroughly until they are evenly coated.
Step 4: Roast the green beans
After 15 minutes, remove the baking sheet from the oven and spread the green beans amongst the potatoes. Gently mix them on the sheet, then continue to roast for another 15 minutes until both the potatoes and green beans are tender.
Serve your potatoes and green beans hot with a squeeze of fresh lemon, vegan Parmesan, or fresh herbs on top. Happy eating!
If you have questions about this roasted green beans and potatoes recipe, check out our FAQs or leave a comment down below!
🍗 What to serve with potatoes and green beans
For a complete meal, serve your potatoes and green beans with main dishes like these:
- A hearty vegan meatloaf
- Vegan fried chicken or vegan chicken
- Other roasted vegetables
- A fresh kale Caesar salad
- Dairy-free bread or sourdough
- Red skin mashed potatoes and gravy
- Vegan cheese platter
- Vegan biscuits
🌡️ Storage & reheating
If you have leftovers or want to prep your roasted green beans and potatoes ahead, here’s what you need to know:
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. Just make sure everything has cooled first.
- Freezer: Freezing roasted potatoes and green beans is not recommended since the texture of both will change too much once thawed.
- Reheating: Reheat leftovers in a skillet over medium heat, adding a bit of olive oil if needed, until the veggies are warmed to your liking.
- Prep ahead: You can cut the potatoes and green beans a day or two in advance, then store them in airtight containers in the fridge until you’re ready to roast.
♻️ Variations
- Add protein: Mix in cooked chickpeas or tofu for a protein boost in this roasted green beans and potatoes recipe.
- Spicy: Add more cayenne or a sprinkle of crushed red pepper flakes for extra heat.
- Herbs: Swap out the thyme for rosemary or basil for a different flavor profile.
- Cheesy: Sprinkle vegan Parmesan or your favorite cheese on top during the last few minutes of cooking.
- Mediterranean style: Add some kalamata olives and sun-dried tomatoes toward the end for a Mediterranean-inspired flavor.
- Asian twist: Use sesame oil instead of olive oil and add a splash of soy sauce.
- Veggies: Mix in other vegetables like bell peppers, carrots, onions, or zucchini.
- Different potatoes: Swap baby potatoes for sweet potatoes or russet potatoes.
🧑🍳 Top tips
- Cut to the same size: Cut the baby potatoes into similar sizes so they cook evenly. If some are quite a bit bigger than others, you can even quarter them.
- Don’t overcook the beans: It’s important to add the green beans later in the process as this will help them retain a bit of their natural crunch.
- Use fresh beans: Use fresh green beans over frozen ones for the best flavor and texture.
- Add the lemon: Don’t skip the squeeze of fresh lemon at the end. It really brightens up the flavors!
💬 FAQ
Yes, you can use regular potatoes. Make sure to adjust the cooking time as necessary, and cut them into smaller, bite-sized pieces similar to the size of halved baby potatoes.
Absolutely! This recipe is quite versatile, which means other vegetables like bell peppers, zucchini, or beets work great. Just take note of the cooking times for different vegetables to ensure they aren’t under or overcooked.
Yes, this potatoes and green beans recipe is naturally gluten-free as written. Just double-check that any seasonings you add on your own are also gluten-free.
If you don’t have access to fresh beans, you can use frozen beans for this recipe. However, fresh beans have the crispiest texture and best flavor.
🍴 More side dishes
If you enjoyed this potatoes and green beans recipe, you’ll have to check out some more quick and easy sides like these:
- Air Fryer Eggplant: Crispy, cheesy, and flavorful eggplant made quickly and easily.
- Stewed Potatoes: Creamy and comforting side that’s on the table in 45 minutes.
- Baked Potato Wedges: Quick, easy, and golden-brown potato wedges.
- Vegan Garlic Bread: Bursting with savory, garlicky, and cheesy notes.
Easy Potatoes and Green Beans
Ingredients
- 1 ½ pounds baby potatoes (halved)
- ¾ pound fresh green beans (ends trimmed and halved)
- 3 tablespoons olive oil (divided)
- 4 cloves garlic (minced)
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
For serving
- Lemon wedges
- Vegan Parmesan
- Fresh herbs
Instructions
- Preheat the oven to 400℉ and line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, combine the potato halves with 1 ½ tablespoons of olive oil, 2 cloves of minced garlic, ½ teaspoon thyme, ⅛ teaspoon cayenne pepper, ½ teaspoon salt, and ¼ teaspoon pepper. Mix thoroughly to ensure the potatoes are well-coated.
- Transfer the potatoes to the prepared baking sheet, making sure they don't overlap. Roast them for 15 minutes to get a head start on the green beans.
- In the meantime, add the green beans to the same bowl with the rest of the seasonings. Toss them thoroughly until they are evenly coated.
- After 15 minutes, remove the baking sheet from the oven and spread the green beans amongst the potatoes. Gently mix them on the sheet, then continue to roast for another 15-20 minutes until both the potatoes and green beans are tender.
- Serve potatoes and green beans hot with a squeeze of fresh lemon, vegan Parmesan, or fresh herbs on top. Happy eating!
Notes
- Cut to the same size: Cut the baby potatoes into similar sizes so they cook evenly. If some are quite a bit bigger than others, you can even quarter them.
- Don’t overcook the beans: It’s important to add the green beans later in the process as this will help them retain a bit of their natural crunch.
- Use fresh beans: Use fresh green beans over frozen ones for the best flavor and texture.
- Add the lemon: Don’t skip the squeeze of fresh lemon at the end. It really brightens up the flavors!
- Nutritional information is a rough estimate and should not be taken as health advice.
