Buttery, crispy red potatoes and fresh green beans tossed with garlic and herbs make these Garlic Herb Roasted Potatoes and Green Beans a simple, elegant, and flavorful side dish for any meal.
Garlic Herb Roasted Potatoes and Green Beans
Simple ingredients and a huge punch of warm buttery flavor make these garlic herb roasted potatoes and green beans a side dish you’ll make again and again.
The best part about this recipe is that it hits two birds with one stone. Buttery, crispy potatoes for carbs with fresh green beans for healthy vegetable.
Since this dish already incorporates your carbs and veggies in one dish, it’s easy to serve with a simple protein like grilled chicken or a pan-fried pork chop.
What Type of Potato Should I Use?
I almost always use red potatoes in this recipe. They’re easy to find, and I know they work great.
It’s best to use a more firm and waxy potatoes, as those typically will hold their shape best during roasting and not turn into mashed potatoes on you.
These would include potatoes such as Yukon gold, baby or new potatoes, or fingerling potatoes.
How to Spice Up Your Roasted Potatoes and Green Beans
This is a very simple, basic recipe that is really easy to customize to make it your own.
Some variation ideas include:
- Dijon mustard: stir in about 1 tablespoon into the butter mixture. Try using dill instead of rosemary for this version.
- Pesto: add 1-2 tablespoons to the butter mixture, and omit rosemary or thyme. Try adding fresh basil or oregano instead.
- More add-ins: Add freshly grated Parmesan cheese, coarsely chopped onions, bacon (cooked), ham, or baby carrots (cook for the same time as the potatoes) for simple add-ins that pack a flavor punch!
More Potato Recipes You’ll Love
- Cheesy Ranch Potatoes – warm, cheesy, and comforting!
- Sweet Potato Casserole – a must-make for all holidays!
- Garlic Chive Baked French Fries – baked fries with Parmesan and fresh herbs.
- Buttery Smashed Potatoes – crispy, buttery, salty, and oh-so-good.
- Dijon Scalloped Potatoes – a tangy twist on a classic!
Garlic Herb Roasted Potatoes and Green Beans
- 1 pound red potatoes quartered
- 1 pound fresh green beans trimmed
- 1/4 cup butter melted
- 2 tablespoons garlic minced
- 2 tablespoons fresh rosemary or thyme minced
- 1 tablespoon fresh chopped parsley
- Salt and pepper to taste
- Preheat oven to 375°F. Line a baking sheet with a silicone mat or parchment paper.
- Place potatoes on baking sheet.
- In a small mixing bowl, add butter, garlic, rosemary or thyme, and parsley. Stir to combine.
- Pour half of the butter mixture over potatoes. Stir to fully coat potatoes. Season with salt and pepper.
- Bake for 25 minutes. Then remove from oven.
- Add green beans to baking sheet. Pour remaining butter mixture over potatoes and green beans. Stir to fully coat, and season with salt and pepper.
- Bake an additional 20 minutes until potatoes are tender and cooked through.
- Season with salt and pepper to taste. Serve immediately.
- This recipe is naturally gluten free. To make it dairy free, use melted coconut oil, extra virgin olive oil, or avocado oil instead of butter.
- Fresh green beans are best for this recipe. They stay firmer and greener, and just look and taste better.
- To use frozen green beans, leave frozen, and add to the pan just as you would the fresh.
- Cut your potatoes in half or quarters, depending on the size. You want your potato pieces to all be about the same size so that they’ll cook evenly at the same rate.
- Customize the herbs. You can omit the rosemary or thyme and use all parsley, or use half thyme and half rosemary. You can also use totally different herbs like sage.
- I line my baking sheet with this silicone baking mat to prevent burning and make clean up easier. You can also use parchment paper, or just make sure your baking is greased well.
- These are best right after roasting. However, you can make ahead and reheat if necessary. It just may not be as crisp. Simply follow recipe instructions and transfer to an air tight container in the refrigerator for up to 2 days. Then reheat in a microwave-safe dish until warmed through. If they seem a little dry after reheating (potatoes sometimes do!), just stir in an extra tablespoon of butter.
UPDATE INFO: This post was originally published in November 2014, and has since been republished in October 2020 with updated detailed instructions, new pictures, and a video.
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