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–+ servings
Potatoes and green beans on a plate.

Easy Potatoes and Green Beans

Justine Drosdovech
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.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Dinner, Side Dish
Cuisine American, Gluten-Free, Vegan
Servings 4 servings
Calories 256.3 kcal

Equipment

  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Baking pan

Ingredients
 

US Customary - Metric
  • 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

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.

Nutrition

Serving: 1serving | Calories: 256.3kcal | Carbohydrates: 37g | Protein: 5.2g | Fat: 10.9g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 7.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 597.6mg | Potassium: 915.7mg | Fiber: 6.3g | Sugar: 4.2g | Vitamin A: 653.4IU | Vitamin C: 45mg | Calcium: 63.8mg | Iron: 2.7mg
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