Garlic Herb Roasted Potatoes (Printable)
Crispy potatoes and tender green beans with garlic and fresh herbs in a roasted side.
# What You'll Need:
→ Vegetables
01 - 1½ lbs baby potatoes, halved or quartered
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)
→ Seasonings
07 - 1 tsp kosher salt
08 - ½ tsp freshly ground black pepper
→ Oils
09 - 3 tbsp olive oil
# Step-by-step:
01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, toss the halved potatoes with 2 tablespoons olive oil, half the garlic, rosemary, thyme, salt, and pepper until evenly coated.
03 - Spread the potatoes in a single layer on the prepared baking sheet. Roast for 20 minutes.
04 - Meanwhile, toss the green beans with the remaining 1 tablespoon olive oil and garlic.
05 - After 20 minutes, add the green beans to the baking sheet with the potatoes. Toss gently and spread everything out evenly.
06 - Roast for an additional 10–15 minutes, or until potatoes are golden brown and green beans are tender-crisp.
07 - Remove from oven, sprinkle with chopped parsley, and serve immediately.
# Expert Advice:
01 -
- Everything roasts together on one pan with minimal cleanup afterward
- The garlic and herbs create those irresistible crispy bits everyone fights over
- It converts even the most skeptical vegetable eaters at the table
02 -
- Crowding the pan will steam the vegetables instead of roasting them, so use two pans if needed
- Potatoes need more time than green beans, which is why we add them midway through
- The vegetables will continue cooking slightly after leaving the oven, so pull them when they look perfectly done
03 -
- Use a rimmed baking sheet to prevent oil from dripping into your oven and creating smoke
- Grated Parmesan sprinkled on in the last 2 minutes creates the most amazing crispy cheesy bits