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.
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Garlic Herb Roasted Potatoes and Green Beans

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.
Course Side Dish
Cuisine American
Keyword Herb Roasted Potatoes and Green Beans, Roasted Potatoes, Roasted Potatoes and Green Beans
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 224kcal
Author Michelle

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.
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Nutrition

Serving: 1serving | Calories: 224kcal | Carbohydrates: 28g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 130mg | Potassium: 771mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1250IU | Vitamin C: 26mg | Calcium: 67mg | Iron: 2mg