Garlic Herb Roasted Potatoes (Printer-Friendly)
Golden potatoes and green beans tossed with garlic and fresh herbs for a vibrant, savory side dish.
# 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
# How to Make It:
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.
06 - Continue roasting for another 15 minutes, or until potatoes are golden and green beans are tender-crisp.
07 - Remove from oven. Sprinkle with parsley and Parmesan cheese, if using. Serve hot.
# Expert Advice:
01 -
- The potatoes develop these incredible crispy edges while staying fluffy inside
- Everything cooks on one pan so cleanup is practically nonexistent
02 -
- Crowding the pan is the fastest way to steam instead of roast so give those vegetables room
- The green beans cook faster than potatoes which is why they join the party partway through
03 -
- Don't skip the parchment paper unless you enjoy scrubbing roasted olive oil off pans
- Let the pan sit in the hot oven for a few minutes before adding the green beans to maintain that high heat