Green Beans and Potatoes are a classic, iconic side dish that add lots of harmonious flavors and texture to any meal. Vibrant, fresh green beans and hearty, Yukon Gold potatoes are tossed in a flavorful herb oil and baked until they reach a beautiful, crisp texture.
It’s truly not a complete meal without a side of some Green Beans and Potatoes!
Reasons You’ll Love This
Classic Side Dish – Can’t decide what to serve on the side? You can always rely on this Green Beans and Potatoes recipe.
Goes with Anything – You can pair this with any kind of protein, whether it be steak, chicken, turkey pork or fish! This also would taste great with some sausage and peppers mixed in.
Sheet Pan Bake – All you need is one sheet pan and one big bowl to mix everything in.
Easy to Make – You really only need a handful of seasonings and your Potatoes and Green beans to make this recipe!
This is seriously a mindless, easy, recipe you can make over and over again and never get tired of. When you don’t want to think of a side dish to pair with your beef, fish or chicken recipes, just make Green Beans and Potatoes. The best thing about these Potatoes and Green Beans is the simplicity!
Ingredient Info
- Yukon Gold Potatoes – Yukon Gold Potatoes are a personal favorite, but you can absolutely use red potatoes instead. You can use russet potatoes too, but you’ll have to cut them a bit smaller. There is no need to parboil the potatoes before baking them, unless you want them extra soft. I like peeling my potatoes for this recipe, but you don’t have to, as long as you wash them first.
- Green Beans – Fresh green beans are ideal for this recipe. I don’t recommend using frozen or canned green beans for this, because they won’t have the crunch we’re looking for. Make sure to cut the ends off and cut them in half.
- Olive Oil – Olive oil is just a pantry staple for many, but you can also use avocado oil, grapeseed oil, or a fun, flavored oil of your choosing.
- Seasonings – I like to use dried herbs for this recipe, but if you prefer fresh herbs, that will work too. For the green beans and potatoes you’ll need dried parsley, dried chives, dried dill, garlic powder, onion powder, salt and freshly cracked black pepper.
Step by Step Instructions
- Begin by preheating your oven to 400°F. Line a large sheet pan with parchment paper, or spray with cooking spray. Set aside.
- In a large mixing bowl, add the olive oil and all the seasonings. Mix to combine.
- Peel, and cut the gold potatoes into medium sized cubes. Add the potato cubes to the large mixing bowl. Toss the potatoes so they’re coated in the oil mixture.
- Transfer the potatoes from the bowl, to the sheet pan, leaving some of the seasoned oil in the bowl. Spread the potatoes out so they aren’t touching and place them in the oven to bake for about 15 minutes.
- In those 15 minutes, wash, dry and cut the green beans. Add them to the bowl with the olive oil mixture and toss to combine.
- When the 15 minutes are up, remove the sheet paan from the oven. Add the green beans to the sheet pan with the potatoes and spread them out so they aren’t touching. Place this back in the oven, and bake for 15-20 more minutes. Remove from the oven once the potatoes and green beans are cooked through. Serve hot and enjoy!
Tips & Advice
Storage – You can store the leftover potatoes and green beans in the fridge, in an airtight container for 2-3 days. To reheat, you can microwave them, or pop them back in the oven at 400°F until warmed through.
Additional Flavor Options
These Green Beans and Potatoes are a super simple recipe that don’t need much to taste good. However, if you want to spice it up, you can swap out garlic powder for fresh minced garlic, onion powder for fresh minced onion, and you can add things like parmesan cheese on top for something extra. Feel free to add cayenne powder or red chili flakes for spice.
Depending on the meal you’re having you can add certain spices that will complement the other flavors on your plate.
Equipment
For this recipe, you’ll need a large sheet pan, and a large mixing bowl.
FAQs
Absolutely! Anything that nourishes your body is healthy in my eyes. Potatoes are a great source of carbs, and green beans have lots of nutrients that will only do good for your body.
Yes, you’ll know when the green beans are done when they turn a darker green. You don’t want them to turn brown and wrinkle up. The potatoes are a little harder to overcook, however they can burn, so keep an eye on them!
Serves Well With
Need some ideas for what you’re going to pair these Green Beans and Potatoes with? Try out some of these main meals that will compliment this iconic side dish perfectly.
- Honey Mustard Pork Chops
- Longhorn Parmesan Chicken
- Air Fryer Steak Bites
- Homemade Shake and Bake
- Air Fryer Turkey Breast
- Pork Tenderloin on the Grill
- Marry Me Chicken
- Chicken Marsala
- Maple Brown Sugar Pork Tenderloin
- Instant Pot Turkey Breast
- Air Fryer Chicken Thighs
More Recipes You’ll Love!
Green Beans and Potatoes
Ingredients
- 1/4 cup olive oil
- 1/2 teaspoon dried dill
- 1 teaspoon dried chives
- 1 teaspoon dried parsley
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1 1/2 pounds Yukon Gold potatoes
- 1 pound fresh green beans ends cut & cut in half
Instructions
- Begin by preheating your oven to 400°F. Line a large sheet pan with parchment paper, or spray with cooking spray. Set aside.
- In a large mixing bowl, add the olive oil and all the seasonings. Mix to combine.
- Peel, and cut the gold potatoes into medium sized cubes. Add the potato cubes to the large mixing bowl. Toss the potatoes so they’re coated in the oil.
- Transfer the potatoes from the bowl, to the sheet pan, leaving some of the seasoned oil in the bowl. Spread the potatoes out so they aren’t touching and place them in the oven to bake for about 15 minutes.
- In those 15 minutes, wash, dry and cut the green beans. Add them to the bowl with the olive oil mixture and toss to combine.
- When the 15 minutes are up, remove the sheet paan from the oven. Add the green beans to the sheet pan with the potatoes and spread them out so they aren’t touching. Place this back in the oven, and bake for 15-20 more minutes. Remove from the oven once the potatoes and green beans are cooked through. Serve hot and enjoy!
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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