Garlic Herb Roasted Potatoes (Print Version)

Golden roasted potatoes and tender green beans seasoned with fragrant garlic and fresh herbs.

# What You’ll Need:

→ 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 (or 1 tsp dried)
06 - 1 tbsp fresh thyme, chopped (or 1 tsp dried)

→ Other

07 - 3 tbsp olive oil
08 - 1 tsp salt
09 - 1/2 tsp black pepper

# Steps:

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.

# Expert Tips:

01 -
  • The potatoes get impossibly crispy while the beans stay perfectly tender in the same pan
  • Fresh herbs make everything smell like a fancy restaurant without any fancy technique
  • Everything roasts together so you are free to handle the main dish
02 -
  • Crowding the baking sheet will steam the vegetables instead of roasting them so use two pans if needed
  • The potatoes need a head start or you will end up with undercooked spuds and overcooked beans
  • Dried herbs work but add them with the oil so they have time to rehydrate and bloom in the heat
03 -
  • Cut any large baby potatoes in quarters so they match the smaller ones in size
  • Do not skip the parchment paper it saves you from scrubbing stuck on oil and herbs

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