These Potatoes and Green Beans are a tasty side dish that you'll absolutely love. Made with garlic and flavorful seasonings, this oven-roasted veggie dish is delicious.
Vegetable sides are sometimes bland and boring, am I right? But they don't have to be! This recipe for Potatoes and Green Beans is full of flavor and really yummy. The potatoes are cooked until they're nice and tender and the green beans still have a little crunch. Seasoned well and cooked with minced garlic, this side dish offers the perfect taste and texture for your next meal. Its flavors are very complementary.
This Potatoes and Green Beans recipe is also great because it combines starches and green veggies in one dish, saving you time when putting together dinner. It's also very easy to heat this dish up so you can prepare it ahead of time if you need to. Healthy and filling, these vegetables provide plenty of vitamins and minerals in a tasty package. Whether you're serving guests or just feeding your family on a weeknight, this dish delivers. Let's look at what ingredients go into the recipe.
Video Tutorial
What you'll need
- Potatoes. I absolutely love Yukon Golds for this recipe. That said, you can use any kind of potato that you have on hand, such as russet or red potatoes.
- Green beans. When choosing your green beans, look for ones that are bright green and without any blemishes. These will taste the best.
- Olive oil. Or you can use another kind, such as vegetable, avocado, or safflower oil.
- Taco seasoning. If you prefer, this could be substituted with Old Bay Seasoning, Berbere, or whatever your favorite seasoning is.
- Oregano. Adds an aromatic and earthy flavor to the dish.
- Garlic. Fresh cloves that are minced are best, but store-bought minced garlic works, too.
- Salt & Pepper.
How to make it
1. Peel the potatoes and cut them into medium-sized cubes. Place the cubes into a mixing bowl and add the olive oil, taco seasoning, oregano, salt, and pepper. Mix everything well.
2. Transfer the potatoes to a large baking sheet and spread them out evenly so they don't touch. Bake at 400 degrees Fahrenheit for 15 minutes.
3. Meanwhile, add the green beans to the same mixing bowl (no need to wash it). Add the olive oil, garlic, and salt. Stir everything together.
4. Remove the potatoes from the oven and add the green beans. Mix everything gently. Now return the baking sheet to the oven and bake for another 20-30 minutes, or until the beans and potatoes are cooked through. Serve.
Pro tips
Cook the potatoes first before adding the green beans. Green beans are not as hard as potatoes are when they're raw, and they're also smaller in size. Make sure to cook the potatoes for 15 minutes before adding the green beans for the final cook time in the oven to avoid mushy green beans.
Make this ahead of time. This delicious dish is also very convenient because you can cook it and keep it warm in the oven while you prep other dishes, or make it the day before and store it in the fridge, reheating it right before dinner is served.
How to store and reheat
These Potatoes and Green Beans can be stored in an airtight container in the refrigerator once they have cooled. They will last in the fridge for 3-5 days. After that, they become mushy and not as tasty. To reheat these vegetables when you're ready to serve them, place them back on the baking sheet and warm them in the oven at 350 degrees for a few minutes. You can also heat them up in the microwave, if you prefer.
This vegan side dish is also gluten-free, dairy-free, and plant-based. It's a really healthy and enjoyable way to serve these standard vegetables, and they go great with almost any main dish. Active prep time is minimal with this recipe, so it can be a great go-to when you need something easy that won't keep you busy in the kitchen when you have other dishes to prepare. So serve these Potatoes and Green Beans to your guests or family alongside some of your favorites and enjoy a flavorful meal!
Other scrumptious recipes to try:
Potatoes and Green Beans
Ingredients
- 1 ½ lbs. potatoes
- 1 ½ tbsp. olive oil
- ½ tsp. salt
- ⅓ tsp. pepper
- ½ tbsp. taco seasoning
- ½ tbsp. oregano
For Green Beans
- 1 lb. green beans
- ½ tbsp. olive oil
- 4 garlic cloves, minced
- ¼ tsp. salt
Instructions
- Peel the potatoes and cut them into medium-sized cubes. Place the cubes into a mixing bowl and add the olive oil, taco seasoning, oregano, salt, and pepper. Mix everything well.
- Transfer the potatoes to a large baking sheet and spread them out evenly so they don't touch. Bake at 400 degrees Fahrenheit for 15 minutes.
- Meanwhile, add the green beans to the same mixing bowl (no need to wash it). Add the olive oil, garlic, and salt. Stir everything together.
- Remove the potatoes from the oven and add the green beans. Mix everything gently. Now return the baking sheet to the oven and bake for another 20-30 minutes, or until the beans and potatoes are cooked through. Serve.
Notes
How to store and reheat
These Potatoes and Green Beans can be stored in an airtight container in the refrigerator once they have cooled. They will last in the fridge for 3-5 days. After that, they become mushy and not as tasty. To reheat these vegetables when you're ready to serve them, place them back on the baking sheet and warm them in the oven at 350 degrees for a few minutes. You can also heat them up in the microwave, if you prefer.Nutrition
Psst! I think you'd really enjoy this Roasted Cabbage!
These were delicious. I didn’t have taco seasoning so used chili powder. I will definitely be making these again!
Thank you, Krista!
Made this as a side to grilled steak last night, and it was delicious! Made as is, except I used reduced sodium taco seasoning, as we usually find the normal one too salty. It was perfect. And the texture of the green beans was the best -- the perfect amount of crunch. Going to actually try making some of my other green bean recipes (stovetop ones) this way instead. Thanks for sharing!
Thank you for the feedback, Adriana!
Gosh, thanks for being so gracious. I didn't notice this was a vegan website until I hit "post comment". Jeez, talking about steak in the first line. Meant no disrespect. I was happily plant-strong vegan for 2 years. Felt better than I've ever felt in my life. Have to get back to that, and there is so much yummy stuff here. Thanks again!
Hi Adriana! No problems at all. I understand that the world doesn't revolve around my feelings. 🙂 I am happy when people cook the dishes I create and enjoy them. I am wishing you all the best on your food journey. I hope you'll come back for more recipes. 🙂