Garlic Herb Roasted Potatoes (Printable)
Crispy potatoes and tender green beans tossed with aromatic garlic and fresh herbs for a flavorful side.
# What's Needed:
→ 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
06 - 1 tbsp fresh thyme, chopped
→ Other
07 - 3 tbsp olive oil
08 - 1 tsp salt
09 - ½ tsp black pepper
# How to Make It:
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.
# Tips for Success:
01 -
- The contrast between crispy edged potatoes and bright snappy beans keeps everyone reaching for seconds
- Fresh herbs transform simple vegetables into something that feels special enough for Sunday dinner but easy enough for any weeknight
02 -
- Crowding the pan a little is actually good here, it helps the potatoes steam and roast at the same time for that perfect fluffy inside and crispy exterior
- Adding the green beans halfway through keeps them from drying out or becoming mushy before the potatoes are done
03 -
- Cut your potatoes into similar sizes so they all finish cooking at the same time, nobody likes a mix of underdone and burnt pieces
- Let the pan cool slightly before tossing the green beans so they dont steam and lose their bright green color