Green Beans and Potatoes

This oven roasted Green Beans and Potatoes recipe is made with baby Yukon gold potatoes, fresh green beans, garlic, lemon, olive oil, seasoning and parmesan cheese. These string beans and potatoes are loaded with flavor and they pair well with chicken, fish, kebabs or just about anything you want.

Our oven roasted Green Beans and Potatoes are super quick and easy to make any night of the week, and they also make a great side dish to serve with Sunday dinners and a holiday feast.

Why We Love These Roasted Green Beans And Potatoes

• Flavor. These little potatoes and green beans are perfectly seasoned, loaded with flavor and they are one of my family’s favorite side dish recipes to make. You get two sides in one!
• Quick and Easy. This is a great sheet pan side dish recipe that you can pull together in about 30 minutes with just a handful of ingredients. 

Green Beans And Potatoes Recipe Ingredients

• Baby Yukon Gold Potatoes. Use baby Yukon potatoes for this recipe.  The skins are thin so they don’t need to be peeled. We use 1-1/2 pounds of baby Yukon gold potatoes.
• Green Beans. Use fresh green beans for this recipe. Trim the ends and cut them in half. We use 1 pound of green beans.
• Olive Oil. We blend fresh garlic with olive oil, lemon juice and zest, and then we drizzle it all over the potatoes. By blending the garlic and lemon together with the olive oil, it really infuses the garlic flavor with the oil and it breaks the garlic up so well that you won’t have those bitter-tasting burnt garlic flecks in your potatoes. This is like our Lemon Garlic Oil which we use for so many recipes.
• Fresh Garlic.  We use fresh garlic so the potatoes taste nice and garlicky.
• Lemon Juice AND Zest. We add fresh lemon juice and zest to the garlic oil which adds a delicious pop of flavor.
• Seasoning. We season these oven Roasted Potatoes and Green Beans with plain paprika (not smoked), salt and black pepper. 
• Parmesan Cheese. We toss the potatoes and green beans with finely grated parmesan cheese after they’re done roasting in the oven. 

Find printable recipe with the measurements below.

How to Make Green Beans and Potatoes

1. Preheat Oven. Preheat the oven to 400°F.
2. Blend Oil, Garlic And Lemon Juice. Blend the olive oil, garlic, lemon juice and 2 teaspoons lemon zest so the garlic is blended well into the oil.
3. Prep Potatoes And Green Beans. Trim the ends of the green beans and cut them in half and set aside. Cut the baby Yukon Gold potatoes in half. You want the potatoes to be cut in somewhat the same size so they roast evenly. Put the cut potatoes on a baking sheet. Pour all but 1 tablespoon of the garlic lemon oil over the potatoes and toss to coat well. Sprinkle the paprika, black pepper and salt over the potatoes and toss well.
4. Cook Potatoes. Cook the potatoes in the oven for 15 minutes, turning them once.
5. Add Green Beans. Remove the potatoes from the oven and arrange the green beans on top of the potatoes and drizzle the last tablespoon of garlic lemon oil over the green beans and arrange them in with the potatoes. Put the baking sheet back in the oven and continue to roast the potatoes and green beans for 20-25  minutes more. Be careful not to over cook the green beans. We want them cooked but still a pretty green color.
6. Toss With Parmesan Cheese. While the potatoes and green beans are still hot from the oven, sprinkle with finely grated parmesan cheese, 1 teaspoon lemon zest and season with black pepper and toss.

Serving Suggestions

Pair these delicious string beans and potatoes with just about anything you want, but a few of our favorites are our Grilled Lemon Chicken, Air Fryer Chicken Thighs, Baked BBQ Chicken Thighs, and Marinated Greek Chicken.  These roasted green beans and potatoes are also great as an easy holiday side dish!

How To Store Leftovers

• Store leftover potatoes and green beans in an airtight container in the refrigerator. If properly stored, they should last up to 5 days.
• To reheat any leftovers, heat 2-3 tablespoons of butter or olive oil to a skillet, add the potatoes and reheat them slowly over low heat until they’re heated through. You can also reheat them in the oven.

More Vegetable Side Dish Recipes

• Cold Green Bean Salad
• Roasted Red Potatoes
• Zucchini Fries
• Air Fryer Corn On The Cob
• Sauteed Vegetables
• Steamed Broccoli
• Creamed Corn
• Roasted Summer Vegetables
• Peas and Carrots

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Yield: 4 Servings

Green Beans and Potatoes

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

This oven roasted Green Beans and Potatoes recipe is made with baby Yukon gold potatoes, fresh green beans, garlic, lemon, olive oil, seasoning and parmesan cheese. These string beans and potatoes are loaded with flavor, super easy to make, and they pair well with chicken, fish, kebabs or just about anything you want.

Ingredients

• 1-1/2 pounds baby Yujkon gold potatoes, cut in half
• 1 pound green beans, trimmed and cut in half
• 5 tablespoons extra-virgin olive oil
• 2 cloves garlic
• 2 tablespoons lemon juice
• 3 teaspoons lemon zest
• 1-1/4 teaspoons paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup parmesan cheese, finely grated

Instructions

1. Preheat the oven to 400°F.
2. Blend the olive oil, garlic, lemon juice and 2 teaspoons lemon zest so the garlic is blended very well into the oil. There may still be very tiny flecks of garlic visible and that's fine.
3. Trim the ends off the green beans and cut them in half. Set aside.
4. Cut the baby Yukon Gold potatoes in half. You want the potatoes to be in somewhat the same size so they roast evenly. Put the cut potatoes on a baking sheet. Pour all but 1 tablespoon of the garlic lemon oil over the potatoes and toss to coat well. Sprinkle the paprika, black pepper and salt over the potatoes and toss well.
5. Put the potatoes in the oven and cook for about 15 minutes or until the potatoes start tuning golden. The actual time will depend on the size of your potatoes.
6. Remove the potatoes from the oven and arrange the green beans on top of the potatoes and drizzle the last tablespoon of garlic lemon oil over the green beans and arrange them in with the potatoes. Put the baking sheet back in the oven and continue to roast the potatoes and green beans for 20-25  minutes. Be careful not to over cook the green beans. We want them cooked but still a pretty green color.
7. While the potatoes and green beans are still hot from the oven, sprinkle with finely grated parmesan cheese, a teaspoon of lemon zest and season with black pepper and toss.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 266Total Fat: 23gSaturated Fat: 5gUnsaturated Fat: 18gCholesterol: 14mgSodium: 835mgCarbohydrates: 13gFiber: 4gSugar: 4gProtein: 7g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.