Garlic Herb Roasted Potatoes (Print Version)

Crispy roasted potatoes and tender green beans with garlic, herbs, and olive oil make a flavorful 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
06 - 1 tbsp fresh thyme, chopped

→ Seasonings

07 - 1 tsp kosher salt
08 - ½ tsp freshly ground black pepper

→ Oils

09 - 3 tbsp olive oil

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss halved potatoes with 2 tbsp olive oil, half the garlic, rosemary, thyme, salt, and pepper until evenly coated.
03 - Spread potatoes in a single layer on prepared baking sheet. Roast for 20 minutes.
04 - Meanwhile, toss green beans with remaining 1 tbsp olive oil and garlic.
05 - After 20 minutes, add green beans to baking sheet with potatoes. Toss gently and spread evenly.
06 - Roast for 10-15 minutes, until potatoes are golden brown and green beans are tender-crisp.
07 - Remove from oven, sprinkle with chopped parsley, and serve immediately.

# Expert Tips:

01 -
  • The potatoes get ridiculously crispy while the green beans stay tender-crisp
  • Everything roasts on one sheet pan so cleanup is basically nonexistent
  • Fresh herbs and garlic transform humble vegetables into something restaurant-worthy
02 -
  • Crowding the baking sheet is the enemy of crispy vegetables
  • Adding green beans partway through prevents them from becoming mushy
  • Letting the pan sit undisturbed in the oven creates better browning
03 -
  • Cut potatoes into uniform sizes so they cook evenly
  • Dried herbs work in a pinch at one third the amount
  • Use a rimmed baking sheet to prevent oil from dripping

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