Make these roasted green beans and potatoes in one pan on the stovetop. You can prepare a quick, easy, healthy side dish in just 20 minutes. Serve this for family dinners or large holiday gatherings.
I often make these sautéed green beans with garlic as a side to include more veggies into our diet. This quick garlicky beans recipe inspired me to make it more filling by adding potatoes and pan-roasting them together for more flavorful results.
What is special about This Dish
- quick and easy to prepare
- roasted them in a pan
- healthy side for any meal
- filling and satisfying
- perfect for large gatherings, such as Thanksgiving dinner, Christmas, or any other holiday party.
Ingredients
- Green beans – always buy fresh and firm green beans
- Potatoes – if you use bigger potatoes like russet, peel and thoroughly wash them under running water before cutting them. Small-size potatoes are okay to use without peeling.
- Oil – I use cooking oil to pan-fry potatoes and green beans for this recipe. And once the cooking is done and the beans and potatoes have slightly cooled down, I drizzle some extra-virgin olive oil for more flavors.
- Seasonings – use generous amounts of salt and pepper to season the dish. Especially, chunky potato pieces need a good amount of seasoning to make them tasty. Sometimes, I also use an Italian herbs blend to add more flavors.
See the recipe card for a detailed list and quantities.
Best Potatoes To Use
Any type of potato that holds its shape after cooking will work in making this pan-roasted green beans and potato recipe. For example, russet, butter, and dutch potatoes are perfect.
Preparation tips!
Preparing Green Beans – Trim off both ends of the green beans and thoroughly wash them under running water. You can also keep them whole or cut them into 1-2 inches long. However, cooking time will vary slightly depending on the size.
Preparing Potatoes – If you use bigger size potatoes like russet or butter, peel them thoroughly to wash off all the dirt, and cut them into 1-2″ size pieces. If you use dutch potatoes or smaller ones, just clean them nicely. There is no need to peel smaller-sized potatoes.
Do not cut and store the potatoes for a long time before cooking. Else they will start turning black. If you want to prepare them, you can put them in water until you start cooking.
Chef’s Tip – No need to use a knife for the green beans. Simply trim the ends of the beans with your hands and snap them in half (if you want smaller pieces). Use a sharp knife to easily cut the potatoes.
How To Make Roasted Green Beans And Potatoes
Step 1 – Pan-roasting potatoes
Heat some oil in a cast iron skillet. Then add diced potatoes and roast them for a few mins to get a nice brown color and crust. This will partially cook the potatoes.
Step 2 – Cooking green beans
Then add green beans, chopped garlic, salt, and black pepper; sauté for a few seconds. Add two tablespoons of water and turn the heat to low. Cover, and cook the beans until nice and tender.
Step 3 – Giving a finishing touch
Let the pan cool down slightly, and drizzle some extra virgin olive oil. Optionally, you can add a little lemon/lime juice. Serve warm.
Serving suggestions
- These pan roasted green beans and potatoes go well with many dishes, such as grilled cilantro lime chicken thighs, low-fat eggplant parmesan, and healthy shrimp in tomato sauce.
- You can also include them in your Holiday menu along with whole roasted chicken, wild rice salad, whole cauliflower with gravy, and drinks like cranberry sangria, orange mimosa, etc.
Helpful Tips
- Use a cast-iron skillet. Even heat from the skillet helps to get the roasted taste in the potatoes and green beans.
- Buy organic green beans whenever possible. During summertime, I grow them in our backyard. Surprisingly, these are very easy to grow. Consider growing your own veggies if it is at all possible.
Recipe variations
Tweak this recipe as per your liking.
- Seasonings – add your choice of seasoning blends to get the flavors of your liking. I sometimes add dried or fresh rosemary and little paprika for slight heat.
- Add sliced bell peppers to make this dish colorful and veggie-rich.
- Meat lovers – you can add pre-cooked chicken pieces once the potatoes and beans are fully cooked.
FAQs
Store leftovers in an air-tight container in the refrigerator. Before using them next time, sauté them in a skillet for 2-3 min or until the green beans and potatoes becomes hot to touch. Or before serving, microwave them in a safe container for about 1-2 mins.
Yes, you can use frozen green beans. Just thaw the frozen beans before using them in the dish.
Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below & a review in the comments if you REALLY like this recipe. Thank You!
📖 Recipe
Roasted Green Beans And Potatoes
Equipment
Ingredients
- 1 lb green beans trim both ends
- 1 lb potatoes peeled and diced into 1-2” pieces
- 2-3 whole garlic cloves finely chopped
- 2 teaspoon cooking oil
- 2 tablespoon water or use chicken broth
- salt and pepper
Optional
- 1 tablespoon extra virgin oil oil
- 1 tablespoon lemon juice
Instructions
- Heat oil in a large cast iron skillet on medium heat.
- Add diced potatoes and roast them for 5 min to get a nice brown crust.
- Then add green beans and garlic, salt and pepper; mix well.
- Add water, cover the skillet, and cook the mixture for about 10-12 min or until the beans and potatoes are tender.
- Before serving, drizzle some extra virgin olive oil and lemon juice. Serve warm.
Notes
- Potatoes take a little longer to cook. Therefore, roasting them for some time before adding the beans will help to cook them perfectly. Also, this way, potatoes develop a roasted crust and taste delicious.
- Also, stir the beans and potatoes every 3-4 min while cooking to avoid burning them. If needed, drizzle some water.
- Add a generous amount of seasonings, like salt and black pepper, to make the dish flavorful. You can also add some Italian seasoning blend or rosemary (fresh or dried) for more flavors.
- Any type of potatoes will work in this recipe. However, most of the time, I use russet and butter potatoes.
These look so yummy! It’s one of my favorite combinations of beans and potatoes. Tomorrow I will definitely give it a try for dinner. Thank you!