Garlic potatoes and green beans are quickly seasoned and roasted on a sheet pan making this the easiest side dish ever!
Garlic Potatoes and Green Beans
Tender green beans and crispy red potatoes are so EASY to cook on a baking sheet. I've kept the seasonings simple but flavorful. Whether it's a weeknight dinner or a holiday fest, this is the perfect side dish recipe for almost any meal!
A quick overview of how these are made: The potatoes and green beans are washed and chopped, then each is seasoned separately. First, the potatoes are cooked for 15 minutes, then the green beans are added for an additional 20 minutes. It's such a simple meal idea that has so much flavor!
Recipe Ingredients
For Potatoes:
- 1 ½ lbs baby red potatoes - cut in half (yellow baby potatoes will also work)
- 2 Tbsp olive oil
- ½ tsp salt
- ¼ tsp ground black pepper
For Green Beans:
- 1 lb green beans - ends trimmed off
- 4 minced garlic cloves
- 1 Tbsp olive oil
- ½ tsp italian seasoning
Kitchen Equipment Used
- 11 x 17 Baking Sheet - I recommend having at least one large baking sheet to make easy sheet pan dinner ideas like this one!
- Parchment Paper Sheets - These are pre cut and are so convenient for baking recipes!
- Silicone spatula
- Nesting Mixing Bowls - Always handy for mixing ingredients together.
- Measuring spoons - this is a magnetic set that sticks together in the drawer to keep organized.
How To Make Garlic Green Beans and Potatoes
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Wash and scrub the potatoes. Slice off any bruised spots or sprouts then slice the potatoes in half. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
STEP 2: Add 1 ½ lbs baby red potatoes to a large bowl along with 2 Tbsp olive oil, ½ tsp salt, and ¼ tsp ground black pepper. Toss the potatoes with the seasonings on until evenly coated.
STEP 3: Spread the potatoes onto half of the baking sheet in a single layer. Place in the oven to bake for 15 minutes.
STEP 4: While the potatoes are baking, add 1 lb green beans to the same bowl you used for the potatoes. Add in 1 Tbsp olive oil, 4 minced garlic cloves and ½ tsp Italian seasoning. Toss together until the green beans are evenly coated.
STEP 5: Once the potatoes have cooked for 15 minutes, remove the baking sheet from the oven and spread the green beans over the other half of the baking sheet.
STEP 6: Bake for an additional 23-28 minutes, or until the potatoes are tender when poked with a fork and edges of veggies are a bit crispy. Remove from oven and transfer to a bowl to serve.
Recipe Tips
- Spread the veggies into a single layer while baking. This will help to get crispier results. This is also why I like to use a large baking sheet.
- No need to toss ingredients halfway through. All sides of the veggies will get nice and crispy.
How To Store Leftovers
- Refrigerate - Leftovers can be stored in an airtight container in the fridge for 3-4 days.
- To Reheat - These can be reheated in the microwave or on a baking sheet in the oven at 400°F until potatoes become crispy.
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Ingredients
For Potatoes:
- 1 ½ lbs baby red potatoes - cut in half
- 2 Tbsp olive oil
- ½ tsp salt
- ¼ tsp ground black pepper
For Green Beans:
- 1 lb green beans - trimmed
- 4 minced garlic cloves
- 1 Tbsp olive oil
- ½ tsp italian seasoning
Instructions
- Wash and scrub the potatoes. Slice off any bruised spots or sprouts then slice the potatoes in half. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Add 1 ½ lbs baby red potatoes to a large bowl along with 2 Tbsp olive oil, ½ tsp salt, and ¼ tsp ground black pepper. Toss the potatoes with the seasonings on until evenly coated.
- Spread the potatoes onto half of the baking sheet in a single layer. Place in the oven to bake for 15 minutes.
- While the potatoes are baking, add 1 lb green beans to the same bowl you used for the potatoes. Add in 1 Tbsp olive oil, 4 minced garlic cloves and ½ tsp Italian seasoning. Toss together until the green beans are evenly coated.
- Once the potatoes have cooked for 15 minutes, remove the baking sheet from the oven and spread the green beans over the other half of the baking sheet.
- Bake for an additional 23-28 minutes, or until the potatoes are tender when poked with a fork and edges of veggies are a bit crispy. Remove from oven and transfer to a bowl to serve.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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