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!

 CourseSide Dish


 Keywordgreen beans, plant based, roasted potatoes, vegan Thanksgiving

 Prep Time10 minutes

 Cook Time30 minutes

 Total Time40 minutes

 Servings4 people


1.5 lb yukon gold potatoes
1 lb green beans fresh or frozen
15 cloves garlic (lightly smashed in paper)
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.
1.5 lb yukon gold potatoes
Add the sliced potatoes and lightly smashed 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 and bay then toss to coat well all over.
1.5 lb yukon gold potatoes,15 cloves garlic,1.5 – 2 tbsp olive oil,1 tsp sweet paprika,1 tsp onion powder,1 pinch red pepper flakes,1/2 tsp sea salt,2 bay leaves
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 5 minutes until al dente and still bright green. Drain and rinse in ice cold water immediately. Drain well.
1 lb green beans
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. Roast an additional 5 to 7 minutes until the potatoes are perfectly cooked through and have nice golden brown crisp edges.
1.5 lb yukon gold potatoes,1 lb green beans
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.

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