Garlic Herb Roasted Potatoes (Printable)

Crispy roasted potatoes and tender green beans with aromatic garlic and fresh herbs, a vibrant side dish.

# What You Need:

→ Vegetables

01 - 1.5 lbs baby potatoes, halved
02 - 8 oz fresh green beans, trimmed

→ Aromatics & Herbs

03 - 3 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped
05 - 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
06 - 1 tbsp fresh thyme, chopped (or 1 tsp dried)

→ Other

07 - 3 tbsp olive oil
08 - 1 tsp salt
09 - ½ tsp black pepper

# Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine potatoes, olive oil, garlic, rosemary, thyme, salt, and pepper. Toss until potatoes are well coated.
03 - Spread potatoes in a single layer on the prepared baking sheet. Roast for 20 minutes.
04 - Remove the baking sheet from the oven. Add green beans and toss gently with potatoes. Spread out evenly again.
05 - Continue roasting for 12–15 minutes, or until potatoes are golden and crisp and green beans are tender.
06 - Remove from oven. Sprinkle with chopped parsley and adjust seasoning if needed. Serve hot.

# Expert Hints:

01 -
  • The potatoes develop this incredible crispy exterior while staying fluffy inside, and the green beans get just tender enough without turning mushy
  • Everything cooks on one pan so cleanup consists of literally just tossing some parchment paper
02 -
  • Crowding the pan slightly is actually good here because the vegetables steam a bit in their own juices before those juices evaporate and the browning begins
  • The timing difference between potatoes and green beans is why we add them separately, ensuring neither ends up overcooked or undercooked
03 -
  • Cut your potatoes into uniformly sized halves so they all finish cooking at the same time
  • Let the pan sit in the hot oven for 10 minutes before you start cooking to ensure even heat distribution

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