Garlic Herb Roasted Potatoes (Print Version)
Golden potatoes and green beans roasted with garlic and fresh herbs for a savory, vibrant side.
# What You'll Need:
→ Vegetables
01 - 1½ lbs baby potatoes, halved
02 - 8 oz fresh green beans, trimmed
→ Aromatics & Herbs
03 - 3 tbsp olive oil
04 - 4 garlic cloves, minced
05 - 1 tbsp fresh rosemary, finely chopped
06 - 1 tbsp fresh thyme leaves
07 - 1 tsp dried oregano
08 - ½ tsp crushed red pepper flakes
→ Seasonings
09 - 1 tsp kosher salt
10 - ½ tsp freshly ground black pepper
→ Garnish
11 - 2 tbsp fresh parsley, chopped
12 - 2 tbsp grated Parmesan cheese
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine halved potatoes, olive oil, garlic, rosemary, thyme, oregano, salt, and pepper. Toss until potatoes are evenly coated.
03 - Spread potatoes in a single layer on the prepared baking sheet. Roast for 20 minutes.
04 - Meanwhile, in the same bowl, toss green beans with a drizzle of olive oil and a pinch of salt and pepper.
05 - After 20 minutes, add green beans to the baking sheet with the potatoes. Stir gently to combine. Continue roasting for another 15 minutes, or until potatoes are golden and green beans are tender-crisp.
06 - Remove from oven. Sprinkle with parsley and Parmesan cheese. Serve hot.
# Expert Tips:
01 -
- The roasted garlic creates this incredible savory aroma that fills your entire house
- Everything cooks on one pan so cleanup is basically nonexistent
- The potatoes get crispy while green beans stay tender crisp texture magic
02 -
- Dont crowd the pan or vegetables will steam instead of roast
- Letting the potatoes get a head start ensures both vegetables finish perfectly at the same time
- The garlic might look dark but thats just caramelization not burning
03 -
- Use Yukon Gold potatoes if baby potatoes are not available
- Dried herbs work in a pinch just use about half the amount since flavor is concentrated