These green beans and potatoes are the perfect easy and healthy side dish for any main dish! It takes 30 minutes to make and uses simple ingredients.
These potatoes and green beans are tossed in olive oil and Italian seasoning that goes perfectly with chicken, steak, fish, salmon, etc.
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Why this recipe works
- You will only need super simple ingredients to make this dish.
- These potatoes and green beans are seasoned perfectly, they are so delicious, you will love them!
- You can use your favorite seasoning for these and make them your own.
- They are the perfect quick side dish to serve next to your favorite protein!
- This whole recipe comes together in under 30 minutes!
Ingredients
Before you start to make these potatoes and green beans recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Potatoes– for this recipe, we like to use mini Yukon Gold potatoes, russet potatoes, or red potatoes, but any potato kind will work great for this recipe!
Garlic powder- use your favorite brand of garlic powder.
Onion powder- onion powder adds a delicious flavor along with garlic powder. Use your favorite brand or onion powder or what you have on hand!
Italian seasoning- we tossed these with dried thyme, dried parsley, and dries oregano. So delish!
Olive oil- use extra virgin olive oil for the best flavor. If you don't want to use olive oil, you can use avocado oil, canola oil, or vegetable oil!
Kosher salt– we used kosher salt in this recipe. You can use sea salt or flakey salt as well.
Black pepper- use ground black pepper.
Instructions
Preheat the oven to 200c (400f) and prepare a large baking sheet with parchment paper.
Trim the edges of the green beans and cut them in half if they are very long. Cut the baby potatoes in half and dry them with paper towels.
Add the potatoes and green beans into a large mixing bowl.
Add the olive oil, onion powder, garlic powder, thyme, oregano, parsley, kosher salt, and black pepper. Mix with a wooden spoon until well combined.
Spread the potatoes on the prepared parchment paper lined baking sheet evenly and bake in a preheated 200c (400f) oven for 30 minutes. Then add the green beans and bake for another 15 minutes.
When ready, serve the veggies hot next to your favorite protein. I love sprinkling them with freshly chopped fresh herbs and grated parmesan cheese.
Expert Tips
- Ensure that you cut your potatoes into even pieces so they will bake evenly. Make sure that every piece of potato is about the same thickness and length.
- Soak your potatoes in cold water before baking them. This step makes them crispier. It reduces the amount of starch which makes them crispy and delish!
- Make sure to dry out the potatoes with paper towels or a towel to make them crispy.
- You can easily substitute Yukon gold potatoes with your favorite potatoes. If you are using russet potatoes, I recommend peeling the skin off since it's harder to chew.
Faq's
Yes! Make sure that you thaw them completely and dry them out with paper towels.
for this recipe, we like to use Yukon Gold potatoes or russet potatoes, but any potato kind will work great for this recipe!
These will last up to 4 days stored in the fridge in an airtight container. Longer than that and they will become mushy.
Storing
If you have leftovers, you can store them in the fridge for up to 4 days. Reheat them in the microwave or in the toaster oven (or regular oven) until they are warm and crispy again.
Freezing
Let the potatoes and green beans cool to room temperature, then place them in the freezer and stored them in an airtight freezer-friendly container for up to 2 months.
When ready to use, place the potato wedges in the fridge overnight to defrost, or thaw it at room temperature for a few hours. Reheat in the oven at 200c (400f) for 5-10 minutes, or until crispy.
Reheating
To reheat these, I recommend preheating an oven or toaster oven to its highest temperature (250c, 482f) and heating it for about 5-10 minutes or until the vegetables are warm again.
Substitutions
Seasoning- you can substitute the seasoning with your favorite mix of flavors that you like. You can use Italian seasoning, Mexican seasoning, greek seasoning, etc.
Variations
Spicy- if you like your vegetables a little spicy (or a lot), you can add ½ teaspoon of cayenne pepper or ½ teaspoon of chili flakes.
Everything bagel- if you are obsessed with everything bagel seasoning like us, you should try seasoning your vegetables with everything bagel seasoning.
Serving tips
Serve these as a side dish next to your favorite protein, like our cast iron chicken breast, air fryer chicken tenders, and chicken limone.
More side dishes
Air fryer potato wedges- These air fryer potato wedges are a healthier version of traditional fried potatoes. They are crispy on the outside and tender on the inside.
Crispy greek fries- These crispy greek fries are tender on the inside and extra crispy on the outside and are coated with dried herbs, lemon zest, garlic, and olive oil.
Creamy dairy free mashed potatoes- These dairy free mashed potatoes are the perfect side dish, creamy, smooth, and savory, and come together in 30 minutes!
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📖 Recipe
Easy Green Beans And Potatoes
Ingredients
- 700 g Baby potatoes
- 550 g Green beans
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- ½ teaspoon Dried thyme
- ½ teaspoon Dried oregano
- ½ teaspoon Dried parsley
- Kosher salt and black pepper to taste
- 3 tablespoon Olive oil
Instructions
- Preheat the oven to 200c (400f) and prepare a large baking sheet with parchment paper.
- Trim the edges of the green beans and cut them in half if they are very long. Cut the baby potatoes in half and dry them with paper towels.
- Add the potatoes and green beans into a large mixing bowl.
- Add the olive oil, onion powder, garlic powder, thyme, oregano, parsley, kosher salt, and black pepper. Mix with a wooden spoon until well combined.
- Spread the potatoes on the prepared parchment paper lined baking sheet evenly and bake in a preheated 200c (400f) oven for 30 minutes. Then add the green beans and bake for another 15 minutes.
- When ready, serve the veggies hot next to your favorite protein. I love sprinkling them with freshly chopped fresh herbs and grated parmesan cheese.
Notes
- Ensure that you cut your potatoes into even pieces so they will bake evenly. Make sure that every piece of potato is about the same thickness and length.
- Soak your potatoes in cold water before baking them. This step makes them crispier. It reduces the amount of starch which makes them crispy and delish!
- Make sure to dry out the potatoes with paper towels or a towel to make them crispy.
- You can easily substitute Yukon gold potatoes with your favorite potatoes. If you are using russet potatoes, I recommend peeling the skin off since it's harder to chew.
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