Roasted Potatoes and Green Beans is the ultimate one-pan side—crispy, cheesy, and packed with flavor! Tossed with fresh garlic and Parmesan, Yukon Gold potatoes turn golden and crisp while green beans bake to tender perfection all in this easy baked side dish.
Try this Melting Potatoes Recipe, Roasted Yukon Gold Potatoes, and these Mashed Potatoes with Bacon next if you’re craving even more delicious potato dishes!
Table of Contents
I love a good steak and potatoes meal, but let’s be real—who wants to cook multiple sides and deal with all those dishes? That’s exactly how this Roasted Potatoes and Green Beans recipe came to life!
When making my Garlic Butter Steak Bites, I wanted a simple, flavorful side I could throw together on one sheet pan with minimal cleanup—so I grabbed a single mixing bowl and put it to work.
The key to crispy potatoes and tender beans?
Its all in the timing.
Potatoes need a head start in the oven to get that golden, crunchy texture before the green beans join the party. Then, a sprinkle of grated Parmesan adds an irresistible crisp, and a squeeze of fresh lemon juice brightens up the rich, roasted flavors.
The result? An easy, one-pan side dish that pairs perfectly with steak, chicken, or even a simple weeknight meal. Less effort, fewer dishes, and restaurant-quality flavor at home!
Ingredients You’ll Need
For the exact measurements and detailed instructions, please see the recipe card below.
- Yukon Gold Potatoes: These have a naturally creamy texture with crispier edges when roasted, making them perfect for this dish.
- Fresh Green Beans: Trim the ends for the best texture and even cooking. Previously frozen green beans can be used, but they will need to be fully thawed before cooking and may require less cook time.
- Garlic: Freshly minced garlic adds bold, aromatic flavor—skip the powder for the best results.
- Parmesan Cheese: Freshly grated from a block melts better and gives a crispier bite—pre-shredded can be substituted, but won’t crisp up as well.
How to Make Oven-Roasted Potatoes with Green Beans
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
- Season potatoes. Stir together the olive oil, mustard, garlic, lemon juice, lemon zest, paprika, salt, and black pepper in a small bowl. Pour two-thirds of the sauce over the cubed potatoes in a large bowl and toss to combine. Sprinkle potatoes with one-quarter cup grated Parmesan cheese and toss again.
- Bake the potatoes. Spread the potatoes across a baking sheet and cook for 18 minutes in a 425℉ oven.
- Season the green beans. Add the green beans to the bowl you had the potatoes in and drizzle the remaining seasoning over them. Toss well, then sprinkle two tablespoons of grated Parmesan cheese, then toss again.
- Bake the green beans. Remove the pan from the oven and push the potatoes to the side. Spread the green beans in a single layer in the open area of the pan. Bake for another 10 to 15 minutes. The potatoes should be fork-tender and the green beans should be blistered.
- Serve warm with some extra Parmesan cheese and lemon wedges, if desired.
FAQs
Yes, but timing is key! Potatoes take longer to cook, so they need a 10-15 minute head start in the oven before adding the green beans. This ensures the potatoes get crispy while the green beans stay tender without overcooking.
A high heat of 425°F (218°C) is ideal for achieving crispy potatoes and perfectly roasted green beans. This allows the potatoes to develop golden edges while keeping the green beans tender with a slight char.
A classic combination of garlic, salt, black pepper, and olive oil enhances the natural flavors. Adding Parmesan cheese creates a crispy bite, while a squeeze of fresh lemon juice at the end brightens the dish. You can also try Italian seasoning, smoked paprika, or red pepper flakes for extra depth and spice!
Main Dishes to Serve with Roasted Potatoes and Green Beans
This hearty side is the perfect complement to any of these protein dishes.
Baked Honey Mustard Chicken Thighs and Balsamic Grilled Chicken Breasts are delicious and so easy to make.
If you prefer fish, try Honey Sriracha Salmon or Air Fryer Salmon.
More Easy Potato Side Dish Recipes
You can’t go wrong with potatoes in any style, and these dishes won’t disappoint.
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Parmesan Roasted Potatoes and Green Beans
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Ingredients
- 3 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 3 garlic cloves finely minced
- 2 tablespoons lemon juice from 1 lemon
- 2 teaspoons grated lemon zest
- ½ teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 ½ pounds Yukon Gold potatoes cut into 1-inch pieces
- ¼ cup + 2 tablespoons grated Parmesan cheese divided, plus more for serving
- 1 (12-ounce) package green beans trimmed and cut into 1-inch pieces
- Lemon wedges optional
Instructions
- Preheat the oven to 425°F.
- In a small bowl, whisk together the olive oil, mustard, garlic, lemon juice, lemon zest, paprika, salt, and black pepper.3 tablespoons olive oil, 2 teaspoons Dijon mustard, 3 garlic cloves, 2 tablespoons lemon juice, 2 teaspoons grated lemon zest, ½ teaspoon paprika, 2 teaspoons salt, 1 teaspoon black pepper
- Add the potatoes to a large bowl and pour two-thirds of the oil mixture over the potatoes, reserving the remaining third for later use. Toss to coat. Sprinkle potatoes with ¼ cup grated Parmesan cheese, and toss again until well coated. Line a large baking sheet with parchment paper and spread potatoes out in a single layer. Bake for 18 minutes.1 ½ pounds Yukon Gold potatoes
- In the same large bowl, add the green beans and drizzle with the remaining olive oil-mustard mixture. Toss to coat. Add 2 tablespoons grated Parmesan cheese and toss again until well coated. Push the potatoes to the side of the sheet pan and add the green beans in a single layer. Return to the oven and roast for 10-15 minutes, or until the potatoes are fork tender and the green beans are blistered.1 (12-ounce) package green beans
- Serve warm with additional Parmesan cheese and lemon wedges, if desired.Lemon wedges
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Notes
- Crispier Potatoes: For extra crispy edges, flip the potatoes halfway through baking and spread them out in a single layer to avoid steaming.
- Meal Prep: Chop the potatoes and green beans up to 24 hours in advance and store them separately in airtight containers. The marinade can also be mixed ahead and refrigerated.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for 8-10 minutes or in an air fryer at 350°F for 3-5 minutes to keep the texture crispy. The microwave is an option but will soften the potatoes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
