How can I store roasted green beans and potatoes?

Herb Roasted Green Beans and Potatoes

sheet pan with green beans and potatoes roasted on it

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

Easy Roasted Beans and Potatoes

If you love tender, perfectly roasted potatoes, and lightly roasted green beans that have a great bite and a little crunch, this easy vegetable side dish is for you.

We’re tossing this dish with a light herb flavor that even picky eaters love to pack tons of flavor on one baking sheet, for an easy side that comes together with very little active time, and cooks in under an hour.

If you can chop, rinse, and toss vegetables – you can make this dish!

This dish perfectly pairs with baked pork tenderloin, garlic brown sugar pork chops, roasted turkey breast, whole roasted chicken, and even seafood dishes like lobster tails and salmon.

Try this recipe in the oven alongside our easy baked chicken and rice for a complete hearty meal everyone will love!

We hope you love this recipe as much as we do.

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How To Clean Green Beans

Green beans can have grit on them, and also have stringy, tough tops that need to be removed and cleaned before cooking.

Wash fresh uncooked green beans in cold water, and lift them from the water to leave behind any silt or grit. I like to place them on paper towels to dry them before cooking (any water left on the green beans will keep the oil from sticking to the beans so its important to cook them completely dry.)

Once green beans are dried, use a small knife or kitchen scissors, snip any woody tops or strings from the green beans. You can also use your fingers to snap them off, but it goes faster with a knife/scissors.

roasted potatoes and green beans on a fork

What Potatoes To Roast With Green Beans

For this recipe, we’re calling for Yukon Gold potatoes for their delicious, buttery flavor and crispy crunch when roasting.

This dish can be made with different types of potatoes with some modifications.

If you’d like to use something other than Yukon Gold potatoes, please check our tips below:

Fingerling potatoes – slice in half to be roughly 2″ chunks of potatoes and continue with recipe.
Russet potatoes – remove skin and cut in 2″ chunks. While russet potatoes work, we try to opt for other potatoes for roasting.
Boiler potatoes – cut boiler potatoes in half before roasting, can pre-boil to tender, then crisp with green beans.
Sweet potatoes – cut into 2″ squares – we prefer removing skin but skin can be left on.