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Roasted potatoes and green beans

Roasted Potatoes and Green Beans

Roasted Potatoes and Green Beans are a wonderful addition to your usual holiday spread. This Italian style dish has wonderful aromas and flavors of garlic, paprika, and red peppers flakes. Quick, easier than you can imagine, gluten-free, and vegan!
Course Side Dish
Cuisine Italian
Keyword plant based, roasted potatoes, vegan recipes, vegan Thanksgiving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 295kcal
Author Florentina


  • 1.5 lb yukon gold potatoes
  • 1 lb green beans fresh or frozen
  • 15 cloves garlic lightly smashed
  • 1.5 - 2 tbsp olive oil
  • 1 tsp sweet paprika
  • 1 tsp onion powder
  • 1 pinch red pepper flakes optional
  • 1/2 tsp sea salt or to taste
  • 2 bay leaves


  • Preheat oven to 400”F.
  • Cut the potatoes into wedges or slices similar in thickness to your green beans. Rinse well in a bowl of ice cold water, drain and dry in a tea towel.
  • Add the sliced potatoes and lightly mashed garlic cloves (keep in their paper) to a large baking dish or rimmed baking sheet and drizzle with the olive oil. Sprinkle with the paprika, onion powder, chili flakes and sea salt then toss to coat well all over.
  • Roast the potatoes in the preheated oven for 10 minutes then use a spatula and toss them. Bake another 10 minutes.
  • Meanwhile bring a pot of water to a rolling boil and cook the green beans for 3 to 5 minutes until al dente and still bright green. Drain and rinse in ice cold water immediately. Drain well.
  • Turn up the oven heat to 425”F then add the green beans to the dish with the potatoes. Give everything a gentle toss so the green beans get coated in all the wonderful spices and the aromas from the garlic and potatoes.
  • Cook an additional 5 to 7 minutes until the potatoes are perfectly cooked through and have nice golden brown crisp edges.
  • Serve hot with a pinch of sea salt flakes (Fleur de Sel) over the top if desired.


  • Storage and freezing - Store in a sealed container in the fridge for up to 4 days. Store in the freezer in an airtight container for up to 2 months.
  • Reheating - Reheat using the microwave, oven, toaster oven, or even air fryer!
  • Use other potatoes - I’m a huge fan of yukon gold potatoes for this roasted potatoes recipe. However, there’s absolutely no issue in using fingerling potatoes, red potatoes, or a colorful mix of potatoes like those purple ones you might see in the store.
  • Dealing with small potatoes - If your potatoes are pretty small, skip cutting them into wedges. Just simply cut them in half so the flesh shows and leave it at that.
  • Cook the garlic in its own paper - Don’t remove the outer shell of the garlic before or after smashing it. This keeps it from overpowering the potatoes and green beans. Further, it keeps it from turning bitter, which can happen during roasting.


Calories: 295kcal | Carbohydrates: 42g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Sodium: 311mg | Potassium: 1012mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1029IU | Vitamin C: 51mg | Calcium: 83mg | Iron: 3mg