Oven-roasted potatoes and green beans, a healthy and delicious side dish for dinner or lunch with a garlic, lemon, and spices sauce. Family-friendly, kid-approved, and a holiday must!
Holiday season is around the corner! and all I think about is the heavily buttered and grease loaded side dishes you may want to serve on the dinner table. But hey…I have always been a firm believer that you don’t have to slather your veggies in butter for them taste good…
Roasted potatoes and green beans are surely not something you have never made or heard of, but these oven roasted potatoes and green beans are amazingly delicious with a healthy garlic and olive oil sauce! This recipe makes the perfect peer for your dinner main dishes! Healthy with a delicious combination of garlicky, lemony, and spicy flavors!
What you need to make these roasted potatoes and green beans
This is a basic side dish with a delicious garlic and spices sauce, all you need is a peer of potatoes and a handful of green beans. You can customize the amount for a family gathering or for week meal prep. This is a two serving recipe.
- Green beans
- Garlic (shredded or crushed in a press)
- Minced Parsley
- Olive Oil
- Lemon juice
- Salt to taste
How to make oven roasted potatoes and green beans
First thing you will need to preheat the oven to 250 degrees.
Wash your green beans well and drain from any excess water. Cut off the stems and set aside.
Wash the potatoes and peel them if you prefer them peeled. Cut them into quarters (wedges) and cut each quarter evenly to 3-4 pieces. Make sure they are the same size!
Moving on to the sauce, in a mini bowl, add shredded garlic, minced parsley, olive oil, lemon juice, paprika, cumin, pepper, and salt to taste.
Whisk everything well until well combined and thick.
Place potatoes and green beans into two separate bowls. Pour half of the sauce on the potatoes and the other half on the beans.
Toss the potatoes and the green beans with the sauce until well coated.
Bring a baking sheet and cover with aluminum foil paper (optional).
Transfer the potatoes and green beans to the baking sheet and place each on a different side.
Bake for 30 minutes or until tender, golden, and slightly charred. Potatoes may take longer to cook so always test with a fork during baking! You take out the beans if they are ready and leave the potatoes to fully cook.
What kind of potatoes I should use for this recipe?
When looking for potatoes to roast them in the oven, you should look for potatoes with thin skin, medium starch content, and floury. Dutch cream, Coliban, King Edward, and Kennebec potatoes are all great options for perfectly oven-roasted potatoes that are creamy on the inside and crispy on the outside. You can also use standard white potatoes!
The secret to making perfectly tender and crispy roasted potatoes with regular ones is parboiling. After cutting your potatoes, boil them for ten minutes before draining them and transferring them to the oven and bake them for 20 minutes or until tender and crispy.
You can store these potatoes and green beans in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on a nonstick pan on the stove with a little olive oil drizzle.
While I feel like my garlic and olive oil spice sauce is a MUST try! Feel free to customize it and add your favorite seasonings. Italian seasonings and herbs such as rosemary might be a great addition or alternative to some of the sauce ingredients used in this recipe.
What I can serve with this recipe?
I love this side dish because it’s not only healthy and filling, but it’s also super tasty! I like having this after my workout with a steak or a bean stew. This also makes a great alternative for all the butter and grease loaded side dishes served on the dinner table during the holidays. The following recipes are great peers for this roasted potatoes and green beans recipe:
- Cramelized Turkey Cutlets Steak
- Oven Baked Moroccan Chicken Skewers
- Classic Moroccan Split Peas Soup
- Grilled Lamb liver with Chermoula Sauce
Roasted Potatoes and Green Beans with Garlic and Lemon
- 2 potatoes medium-sized
- 250 grams green beans
- 2 tbsp olive oil extra virgin
- 1 tbsp lemon juice freshly squeezed
- 2 tbsp minced parsley
- 2 garlic gloves medium-sized, shredded or crushed in a press
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp pepper
- salt to taste
- Preheat the oven to 250 degrees.
- Wash the green bean and potatoes thoroughly and drain from any excess water.
- Cut off the stems from the green bean and set aside.
- Cut the potatoes into quarters (wedges) then cut each quarter into 3-4 pieces. Make sure they are the same size!
- In a mini mixing bowl, add olive oil, lemon juice, minced parsley, and shredded or pressed garlic, spices and salt to taste.
- Whisk everything until thick and well combined.
- Place the green beans and diced potatoes into two separate bowls. Add half of the sauce to the potatoes and the other half to the green beans.
- Toss both until well coated with the sauce.
- Bring a baking sheet, and cover it with aluminiium foil paper.
- Transfer the potatoes to the baking sheet on a side, and the green beans on the other side.
- Bake on 250 degrees for 30 minutes, or until tender, golden, and slightly charred. The potatoes may take longer to cook so you may want to test with a fork during cooking.
- Serve immediately with your favorite main dish.