Roasted Potatoes and Green Beans
A simple sheet pan side dish featuring halved potatoes and trimmed green beans tossed with garlic powder, thyme, and olive oil, then roasted to golden edges and tender-crisp perfection.
Ingredients
Main Ingredients
- 1 lb red baby potatoes halved
- 8 oz green beans trimmed
- 2 tbsp extra-virgin olive oil divided
- 1 tsp garlic powder
- 1 tsp dried thyme
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
Optional Garnish
- 2 tbsp parsley chopped
- Lemon wedges
Instructions
Roasting Potatoes
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a bowl, toss the halved potatoes with 1 tablespoon of olive oil, garlic powder, thyme, salt, and pepper until evenly coated.
- Spread potatoes in a single layer, cut-side down, and roast for 15 minutes until golden edges appear and you hear a gentle sizzling.
Adding Green Beans
- Remove the pan from the oven and add the green beans, drizzle with the remaining tablespoon of oil, and toss gently.
- Return to the oven and roast for an additional 10 minutes until the beans are tender-crisp and potatoes are cooked through.
- Transfer to a serving dish, sprinkle with parsley and serve with lemon wedges if desired.
Notes
Soaking the halved potatoes in cold water for 15 minutes helps remove extra starch and gives crispier results.
Store leftovers in the refrigerator in an airtight container and reheat on a baking sheet at 350°F (175°C) to maintain crisp texture.