Garlic Herb Roasted Potatoes (Print Version)
Golden roasted potatoes and tender green beans tossed in garlic and herbs make a flavorful side.
# What You'll Need:
→ Vegetables
01 - 1 ½ pounds baby potatoes, halved or quartered if large
02 - 12 oz fresh green beans, trimmed
→ Aromatics and Herbs
03 - 3 tablespoons olive oil
04 - 4 cloves garlic, minced
05 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
06 - 1 tablespoon fresh parsley, chopped (plus more for garnish)
07 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
08 - ¾ teaspoon sea salt
09 - ½ teaspoon black pepper
→ Optional
10 - ¼ cup grated Parmesan cheese (omit for vegan/dairy-free)
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, toss the potatoes with 2 tablespoons of olive oil, half the minced garlic, rosemary, thyme, salt, and pepper.
03 - Spread the potatoes on the prepared baking sheet in a single layer. Roast for 20 minutes.
04 - While potatoes roast, toss green beans with remaining olive oil and garlic.
05 - After 20 minutes, add green beans to the baking sheet, stirring them gently with the potatoes.
06 - Continue roasting for 10–12 minutes, until potatoes are golden and green beans are tender-crisp.
07 - Remove from the oven. Sprinkle with parsley (and Parmesan, if using). Toss gently and serve warm.
# Expert Tips:
01 -
- The potatoes get impossibly crispy on the outside while staying fluffy inside, and the green beans retain that perfect tender crunch that makes you actually want to eat your vegetables.
- Everything roasts on one sheet pan, meaning minimal cleanup and maximum flavor concentrated in those little charred bits everyone fights over.
02 -
- Green beans cook much faster than potatoes, which is why they join the party halfway through. Add them too early and you'll end up with mushy beans.
- Don't stir the vegetables too often. Let them develop contact with the hot pan surface, that's where the caramelization happens.
03 -
- Cut your potatoes into similar sizes, even if it means quartering some and halving others. Uniform pieces mean uniform cooking.
- Don't skip the parchment paper. The sugars released during roasting can stick to bare metal, and you'll lose those precious browned bits.