Description
Roasted Garlic Potatoes and Green Beans
A perfect side dish for any occasion, these roasted garlic potatoes and green beans are an easy way to elevate your dinner. The combination of fresh green beans, baby potatoes, and a simple yet flavorful garlic spice mix brings comfort and elegance to your table. It’s a go-to recipe for family dinners or gatherings, sure to leave everyone asking for more.
1 lb (450g) fresh green beans, trimmed
1 lb (450g) baby potatoes, halved
1/4 cup (60ml) olive oil
1 tsp garlic powder
6 cloves garlic, minced
1 tsp salt
1 tsp black pepper
1 tbsp Italian seasoning
Fresh parsley for garnish
Directions:
1. Preheat oven to 400ºF (200°C).
2. Boil potatoes for 8 mins, add green beans for the last 2 mins. Drain.
3. Toss veggies with oil, garlic, salt, pepper, and Italian seasoning.
4. Roast 20-25 mins. Garnish with parsley.
Prep Time: 12 min
Kcal: 180 kcal per serving
Step-by-Step Guide
Follow these detailed instructions for perfectly roasted vegetables every time.
- Prep the Vegetables: Thoroughly wash the baby potatoes and green beans. Trim the ends from the green beans. Halve the potatoes so they are all roughly the same size for even cooking.
- Par-Cook: In a large pot of salted boiling water, add the halved potatoes. Set a timer for 8 minutes. After 6 minutes, add the trimmed green beans to the pot with the potatoes. Boil together for the final 2 minutes, then drain well in a colander. This step jump-starts the cooking.
- Season: While the vegetables are still hot and in the colander, transfer them to a large mixing bowl. Drizzle with olive oil. Add the minced fresh garlic, garlic powder, salt, black pepper, and Italian seasoning. Toss vigorously until every piece is evenly coated.
- Roast: Spread the seasoned vegetables in a single layer on a large, rimmed baking sheet. Ensure they are not crowded. Roast in the preheated 400°F (200°C) oven for 20-25 minutes, or until the potatoes are golden and crispy on the outside and the green beans are tender with slight caramelization.
- Serve: Remove from the oven, transfer to a serving dish, and garnish with freshly chopped parsley.
Serving Suggestions
This versatile side dish pairs beautifully with a wide range of mains. Serve it alongside a classic roasted chicken or a juicy herb-crusted pork loin. For a vegetarian feast, it complements a hearty lentil loaf or a creamy mushroom risotto. It’s also a fantastic addition to a holiday spread, holding its own next to turkey or baked ham.
How-to Summary
Par-boil potatoes and green beans, toss with olive oil, garlic, and seasonings, then roast at 400°F until crispy and golden. A simple, elegant side dish ready in under 40 minutes.
Frequently Asked Questions
Can I use other types of potatoes? Yes, Yukon Gold or red potatoes work well. Cut them into 1-inch chunks for uniform roasting.
How do I prevent the garlic from burning? Using both minced fresh garlic and garlic powder is key. The powder coats the veggies, while the minced garlic roasts into mellow, sweet pieces without burning quickly due to the oil coating.
Can I prepare this dish ahead of time? You can par-boil the vegetables and coat them in the seasoning oil a few hours ahead. Store covered in the fridge, then roast just before serving for the best texture.
Are frozen green beans okay to use? It’s not recommended. Frozen beans release too much water during roasting, preventing proper caramelization and becoming soggy. Fresh is essential for this recipe.
My vegetables are steaming, not roasting. What went wrong? This usually means the baking sheet is overcrowded. Use two sheets if necessary to ensure a single layer, allowing moisture to evaporate for crispy results.
Common Mistakes to Avoid
- Skipping the Par-Boil: This step is crucial for tender potatoes and beans that finish roasting at the same time.
- Underseasoning: Don’t be shy with the salt and seasonings, as they need to flavor the entire batch. Taste a bean before roasting.
- Using a Cold Pan: For extra crispiness, preheat your empty baking sheet in the oven for 5 minutes before adding the oiled vegetables.
- Not Drying Vegetables: After draining, let the par-boiled veggies sit in the colander for a minute to steam off excess water.
Conclusion
This roasted garlic potatoes and green beans recipe is a testament to how simple ingredients, treated with care, can create a spectacular side dish. The method of par-cooking ensures perfect doneness, while high-heat roasting delivers irresistible texture and depth of flavor. It’s a reliable, crowd-pleasing recipe that deserves a permanent spot in your culinary repertoire.