Garlic Herb Roasted Potatoes (Printable)
Golden crispy potatoes and tender green beans enhanced with garlic and fresh herbs, a flavorful side dish.
# 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
06 - 1 tbsp fresh thyme, chopped
→ Seasonings & Oil
07 - 3 tbsp olive oil
08 - 1 tsp salt
09 - 0.5 tsp black pepper
# How-To Steps:
01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - Combine baby potatoes, olive oil, minced garlic, rosemary, thyme, salt, and pepper in a large bowl. Toss thoroughly until potatoes are evenly coated.
03 - Arrange seasoned potatoes in a single layer on the prepared baking sheet. Roast for 20 minutes to develop initial crispness.
04 - Remove baking sheet from the oven. Add trimmed green beans and toss gently with the partially roasted potatoes. Spread everything evenly across the pan.
05 - Continue roasting for 12 to 15 minutes until potatoes achieve golden crispness and green beans become tender-crisp.
06 - Remove from oven, sprinkle generously with chopped fresh parsley, and adjust seasoning if necessary. Serve immediately while hot.
# Expert Suggestions:
01 -
- One pan means almost zero cleanup and everything finishes at the same time
- The potatoes get impossibly crispy while the green beans stay tender and bright
02 -
- Crowding the pan steams the vegetables instead of roasting them, so use two pans if needed
- Adding the green beans midway prevents them from becoming mushy while waiting for potatoes to finish
03 -
- Space between vegetables is the secret to crispy edges rather than steamed results
- Let the pan sit in the hot oven for 5 minutes before roasting to ensure maximum heat