Roasted potatoes and green beans includes crispy golden brown potatoes mixed with tender green beans for a flavorful side dish that is perfect for any dinner.
Ingredients
6largered potatoesrinsed, dried and cubed with skin on, about 1 1/2 pounds
1poundfresh green beansrinsed, dried and ends snapped
1½tablespoonsolive oildivided
1/2teaspoongarlic powder
3/4teaspoonpaprika
1teaspoondried parsley
3/4teaspoonsaltdivided, or add more to taste
1/2teaspoonblack pepperdivided, or add more to taste
Instructions
Preheat the oven to 400 degrees. Wash, dry and evenly cut the potatoes into about one inch cubes.
Rinse and dry the green beans well, then snap off the pointy ends. You can use kitchen sheers like I have, a sharp knife or if they are fresh enough just snap the ends off.
In a large bowl add 1 tablespoon olive oil, garlic powder, paprika, parsley, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix the spices and oil well together. Add the cubed potatoes to the oil and spices and mix well until the potatoes are evenly coated in oil.
Place the green beans in the same large bowl you used for the potatoes, no need to wipe it out first. Add 1/2 tablespoon (about 1 1/2 teaspoons) oil, 1/4 teaspoon salt and 1/4 teaspoon of pepper. Mix well until the green beans are fully coated with oil then set to the side
Place the potatoes on a sheet pan in a single layer. Roast the potatoes in the oven for 15 minutes.
Flip the potatoes with a spatula, then add the green beans evenly to the pan. Roast for 20-25 minutes or until the potatoes are golden brown and the green beans are tender.
Notes
You can line the pan with parchment paper for easy cleanup. Aluminum foil can also work but you need to spray it generously with spray oil. The potatoes tend not to get as crispy when you use aluminum foil and will instead be softer and I find the crispy potatoes are the best part!