How to make potatoes and green beans

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Roasted Potatoes and Green Beans

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These Roasted Green Beans and Potatoes will make a great addition to your dinner table. Simple and delicious, it's the perfect side to add to any meal.

Fresh green beans, roasted potatoes, garlic, and flavorful seasonings make this Roasted Green Beans and Potatoes dish absolutely delicious. Whether you're cooking a simple weeknight dinner or something more elaborate, this side will be a snap to make and tastes amazing. Why not give it a try?

Video Tutorial

Main Ingredients

• Potatoes. You can use any kind of potato that you wish, so Yukon gold, red, or russet will all work here.
• Green Beans. Fresh is a better option than frozen here.
• Olive Oil. Or any other oil will work as well.
• Garlic.
• Seasonings. Salt, pepper, paprika, and dried Italian herbs. Or you can add any of your favorites to make this dish even more to your tastes.

How to Make Roasted Green Beans with Potatoes

1. Peel the potatoes and cut them into cubes. Place them in a medium mixing bowl. Add the olive oil, salt, pepper, paprika, and Italian herbs to the potatoes and stir until all of the potatoes are coated with the mixture.

2. Empty the potatoes from the bowl onto a baking sheet, spreading them out evenly for better cooking. Place them in the oven and bake for 15 minutes at 400°F.

3. While the potatoes are cooking, take the mixing bowl (no need to wash it after the potatoes) and add the green beans. Add the olive oil, garlic, and salt, then stir them in until the beans are evenly coated.

4. Take the potatoes out of the oven and add the green beans on top of them. Spread the beans out as well, again for even cooking. Bake the pan of potatoes and green beans for another 25 minutes. Then, they are ready to serve.

Helpful Tips & Tricks

Cut the potatoes evenly. Make sure that when you are cubing the potatoes, they are of equal size. This is to avoid uneven cooking, with some smaller pieces overdone while other larger ones are still hard. So, make sure the cubes are uniform in size.

Nip the ends of the green beans. Whenever you work with fresh green beans, you will need to pinch or cut off the tip and tail of the bean. Using a knife gives the beans a more consistent shape, so I suggest doing that.

Season to taste. This recipe is delicious, but if you have a favorite seasoning, go ahead and add some! And you can adjust the salt to your personal preference.

Use a non-stick baking sheet. This is the best pan to use for roasting these Green Beans and Potatoes because it will prevent the vegetables from sticking while cooking.

How to Store and Reheat

These Roasted Green Beans and Potatoes are a snap to store and reheat for another meal. Just place them in a storage container with an airtight lid. You can refrigerate them for up to 3-5 days after they are made.

When you are ready to reheat them, it is super easy! Just place them in a pan on the stove top with just a little bit more oil. Heat them to your desired temperature, giving a few stirs to help them warm evenly.

Cook chopped bacon in a skillet over medium heat, stirring occasionally, until evenly browned, 8 to 10 minutes. Drain bacon pieces on a paper towel-lined plate.

Sprinkle with vinegar, salt, and pepper; serve.

Kristy H

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Nutrition Facts (per serving)

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Nutrition FactsServings Per Recipe 8Calories 189% Daily Value *Total Fat 7g9%Saturated Fat 4g19%Cholesterol 19mg6%Sodium 259mg11%Total Carbohydrate 26g9%Dietary Fiber 6g22%Total Sugars 3gProtein 7gVitamin C 38mg189%Calcium 60mg5%Iron 2mg11%Potassium 688mg15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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