Delicious Roasted Potatoes and Green Beans

Here is my favorite roasted potatoes and green beans recipe, with crispy seasoned potatoes, tender green beans, and a sprinkle of parmesan cheese that gets all golden and delicious in the oven.

This sheet pan side dish is a regular on our dinner table, especially on busy weeknights. I love that everything roasts together, and cleanup is a breeze. Plus, my kids actually eat their vegetables when they’re covered in parmesan!

What Kind of Potatoes Should I Use?

For roasted potatoes, you’ve got a few good options depending on what texture you’re after. Yukon Gold potatoes are my go-to because they get crispy on the outside while staying creamy inside, plus they hold their shape really well. Red potatoes are another solid choice – they’re a bit waxier and will give you a firmer bite with great crispy edges. If you prefer a fluffier interior, russet potatoes will work too, though they tend to break apart more easily during roasting. Whatever you choose, try to cut them into similar-sized pieces (about 1-inch chunks) so they cook evenly alongside your green beans.

Options for Substitutions

This simple side dish works well with a few easy swaps if you need them:

• Potatoes: Any potato variety works here – try red potatoes, Yukon golds, or russets. Sweet potatoes are also great, though they’ll cook a bit faster, so check them around the 20-minute mark.
• Italian seasoning: If you’re out of Italian seasoning, mix together equal parts dried basil, oregano, and thyme. You can also use herbs de Provence or just stick with garlic powder and a pinch of dried rosemary.
• Green beans: Fresh green beans are best for roasting, but frozen will work in a pinch – just make sure to thaw and pat them completely dry first to avoid steaming instead of roasting. Asparagus or Brussels sprouts cut in half also roast nicely with similar timing.
• Parmesan: Swap parmesan for pecorino romano, asiago, or even nutritional yeast if you’re looking for a dairy-free option. You could also skip the cheese entirely and finish with a squeeze of lemon juice instead.
• Olive oil: Avocado oil or melted butter work just as well for roasting and will give you that nice golden color.

Watch Out for These Mistakes While Roasting

The biggest mistake people make with roasted potatoes is cutting them into uneven pieces, which means some will be perfectly crispy while others are still undercooked – aim for uniform 1-inch cubes so everything cooks at the same rate.

Another common error is overcrowding the pan, which creates steam instead of that crispy, golden exterior you’re looking for, so make sure your potatoes and green beans have enough space to breathe.

Don’t add the green beans at the same time as the potatoes since they cook much faster and will turn mushy and brown instead of tender-crisp, and resist the urge to skip flipping the potatoes halfway through as this ensures even browning on all sides.

For extra crispy results, pat your potatoes completely dry with paper towels before tossing them in oil, and add the parmesan during the last 5 minutes of roasting rather than at the end so it gets slightly melted and toasted.

What to Serve With Roasted Potatoes and Green Beans?

This side dish pairs perfectly with just about any protein you’re craving for dinner. I love serving it alongside grilled chicken breasts, pan-seared pork chops, or a simple baked salmon fillet – the Italian seasoning and parmesan really complement these main dishes. If you want to make it a complete meal without adding meat, try topping the roasted veggies with a fried egg or two and maybe some crumbled feta cheese. You could also serve it with meatloaf, steak, or even rotisserie chicken from the store when you need a quick weeknight dinner.

Storage Instructions

Store: Keep your leftover roasted potatoes and green beans in an airtight container in the fridge for up to 4 days. They make a great side dish to have ready throughout the week, and I often toss them into scrambled eggs for a quick breakfast hash.

Reheat: The best way to bring these back to life is in the oven at 400°F for about 10 minutes until they’re warmed through and a bit crispy again. You can also use the microwave if you’re in a hurry, but they won’t be quite as crispy. Either way, they still taste great!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 22-27 g
• Fat: 38-44 g
• Carbohydrates: 105-120 g

Ingredients

For the potatoes:

• 1.5 lb potatoes (cut into 1-inch chunks for even roasting)
• 2.5 tbsp olive oil (I prefer Bertolli Extra Virgin for roasting)
• 1 tsp italian seasoning
• 0.75 tsp salt
• 0.25 tsp onion powder
• black pepper

For the green beans:

• 1 lb green beans (trimmed and snapped into 2-inch pieces)
• 1.5 tbsp olive oil
• 0.5 tsp garlic powder
• 0.5 tsp salt

For the topping:

• 1/3 cup parmesan (I use Kraft Grated Parmesan for a salty crust)
• 2 tbsp fresh parsley, chopped

Step 1: Prepare Mise en Place and Preheat Oven

• 1.5 lb potatoes
• 1 lb green beans
• 2 tbsp fresh parsley

Preheat your oven to 400°F and line a large baking sheet with parchment paper or foil for easy cleanup.

While the oven heats, cut the potatoes into 1-inch chunks for even roasting—uniform size is key so everything cooks at the same rate.

Trim the green beans and snap them into 2-inch pieces.

Chop the fresh parsley and set aside for garnish at the end.

Step 2: Season and Roast Potatoes First

• 1.5 lb potatoes
• 2.5 tbsp olive oil
• 1 tsp italian seasoning
• 0.75 tsp salt
• 0.25 tsp onion powder
• black pepper

In a large bowl, toss the cut potatoes with 2.5 tablespoons olive oil, Italian seasoning, 0.75 teaspoon salt, 0.25 teaspoon onion powder, and a generous grind of black pepper.

Spread the potatoes in a single layer on the prepared baking sheet and roast for 20 minutes.

I like to use extra virgin olive oil for roasting because it adds a subtle richness that enhances the potato flavor.

Starting the potatoes first ensures they have enough time to develop a golden, crispy exterior.

Step 3: Add Green Beans and Finish Roasting

• potatoes from Step 2
• 1 lb green beans
• 1.5 tbsp olive oil
• 0.5 tsp garlic powder
• 0.5 tsp salt

After 20 minutes, remove the baking sheet from the oven and give the potatoes a stir to flip them for even browning.

In a bowl, toss the green beans with 1.5 tablespoons olive oil, 0.5 teaspoon garlic powder, and 0.5 teaspoon salt.

Spread the seasoned green beans across the same pan with the potatoes, then return to the oven and roast for another 25 minutes until the potatoes are golden and tender and the green beans are lightly charred.

I find that adding the green beans halfway through prevents them from drying out while still allowing them to get slightly caramelized at the edges.

Step 4: Finish with Parmesan and Parsley

• roasted potatoes and green beans from Step 3
• 1/3 cup parmesan
• 2 tbsp fresh parsley

Remove the baking sheet from the oven and immediately sprinkle the 1/3 cup grated Parmesan evenly over the roasted vegetables while they’re still hot—the residual heat will help it adhere and create a slightly crispy, salty crust.

Scatter the chopped fresh parsley over the top for a fresh, bright finish.

Step 5: Serve Immediately

Transfer the roasted vegetables to a serving dish or plate while still warm to preserve the crispiness.

Serve immediately while the Parmesan is still at its best.

Delicious Roasted Potatoes and Green Beans

Delicious Delicious Roasted Potatoes and Green Beans recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Calories: 850

Ingredients Method

Ingredients

  

For the potatoes::

• 1.5 lb potatoes (cut into 1-inch chunks for even roasting)
• 2.5 tbsp olive oil (I prefer Bertolli Extra Virgin for roasting)
• 1 tsp italian seasoning
• 0.75 tsp salt
• 0.25 tsp onion powder
• black pepper

For the green beans::

• 1 lb green beans (trimmed and snapped into 2-inch pieces)
• 1.5 tbsp olive oil
• 0.5 tsp garlic powder
• 0.5 tsp salt

For the topping::

• 1/3 cup parmesan (I use Kraft Grated Parmesan for a salty crust)
• 2 tbsp fresh parsley, chopped

Method

 

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper or foil for easy cleanup. While the oven heats, cut the potatoes into 1-inch chunks for even roasting—uniform size is key so everything cooks at the same rate. Trim the green beans and snap them into 2-inch pieces. Chop the fresh parsley and set aside for garnish at the end.
2. In a large bowl, toss the cut potatoes with 2.5 tablespoons olive oil, Italian seasoning, 0.75 teaspoon salt, 0.25 teaspoon onion powder, and a generous grind of black pepper. Spread the potatoes in a single layer on the prepared baking sheet and roast for 20 minutes. I like to use extra virgin olive oil for roasting because it adds a subtle richness that enhances the potato flavor. Starting the potatoes first ensures they have enough time to develop a golden, crispy exterior.
3. After 20 minutes, remove the baking sheet from the oven and give the potatoes a stir to flip them for even browning. In a bowl, toss the green beans with 1.5 tablespoons olive oil, 0.5 teaspoon garlic powder, and 0.5 teaspoon salt. Spread the seasoned green beans across the same pan with the potatoes, then return to the oven and roast for another 25 minutes until the potatoes are golden and tender and the green beans are lightly charred. I find that adding the green beans halfway through prevents them from drying out while still allowing them to get slightly caramelized at the edges.
4. Remove the baking sheet from the oven and immediately sprinkle the 1/3 cup grated Parmesan evenly over the roasted vegetables while they're still hot—the residual heat will help it adhere and create a slightly crispy, salty crust. Scatter the chopped fresh parsley over the top for a fresh, bright finish.
5. Transfer the roasted vegetables to a serving dish or plate while still warm to preserve the crispiness. Serve immediately while the Parmesan is still at its best.