Garlic Herb Roasted Potatoes (Printer-Friendly)

Crispy potatoes and tender green beans tossed with garlic, herbs, and olive oil for a tasty 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

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss halved potatoes with 2 tablespoons 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 - Toss green beans with remaining 1 tablespoon olive oil and garlic.
05 - After 20 minutes, add green beans to baking sheet with potatoes. Toss gently and spread evenly.
06 - Roast for additional 10–15 minutes, or until potatoes are golden brown and green beans are tender-crisp.
07 - Remove from oven, sprinkle with chopped parsley, and serve immediately.

# Expert Advice:

01 -
  • The way the potatoes get impossibly crispy while the beans stay bright and tender feels like you mastered restaurant cooking without trying
  • Everything roasts on one sheet, meaning less cleanup and more time with the people you actually want to hang out with
02 -
  • Crowding the baking sheet is the quickest way to end up with steamed vegetables instead of roasted ones, so give them room
  • The potatoes need a head start or you'll end up with undercooked spuds and overcooked beans
03 -
  • Don't cut the potatoes too small or they'll dry out before they get crispy
  • Room temperature vegetables roast more evenly than cold ones straight from the fridge

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