Parmesan Roasted Potatoes and Green Beans
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Parmesan Roasted Potatoes and Green Beans
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Roasted Potatoes and Green Beans is the ultimate one-pan side—crispy, cheesy, and packed with flavor! Tossed with fresh garlic and Parmesan, Yukon Gold potatoes turn golden and crisp while green beans roast to tender perfection.
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Ingredients
- 3 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 3 garlic finely minced, cloves
- 2 tablespoons lemon juice from 1 lemon
- 2 teaspoons lemon zest, grated
- ½ teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 ½ pounds potato cut into 1-inch pieces, Yukon gold variety
- ¼ cup Parmesan Cheese divided, plus more for serving, grated, 2 tablespoons
- 1 green beans trimmed and cut into 1-inch pieces, 12-ounce package
- lemon optional, wedges
Instructions
- Preheat the oven to 425°F.
- In a small bowl, whisk together the olive oil, mustard, garlic, lemon juice, lemon zest, paprika, salt, and black pepper.
- Add the potatoes to a large bowl and pour two-thirds of the oil mixture over the potatoes, reserving the remaining third for later use. Toss to coat. Sprinkle potatoes with ¼ cup grated Parmesan cheese, and toss again until well coated. Line a large baking sheet with parchment paper and spread potatoes out in a single layer. Bake for 18 minutes.
- In the same large bowl, add the green beans and drizzle with the remaining olive oil-mustard mixture. Toss to coat. Add 2 tablespoons grated Parmesan cheese and toss again until well coated. Push the potatoes to the side of the sheet pan and add the green beans in a single layer. Return to the oven and roast for 10-15 minutes, or until the potatoes are fork tender and the green beans are blistered.
- Serve warm with additional Parmesan cheese and lemon wedges, if desired.
Notes
- Crispier Potatoes: For extra crispy edges, flip the potatoes halfway through baking and spread them out in a single layer to avoid steaming.
- Meal Prep: Chop the potatoes and green beans up to 24 hours in advance and store them separately in airtight containers. The marinade can also be mixed ahead and refrigerated.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for 8-10 minutes or in an air fryer at 350°F for 3-5 minutes to keep the texture crispy. The microwave is an option but will soften the potatoes.
Nutrition Information
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Calories
208kcal
(10%)
Carbohydrates
26g
(9%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Cholesterol
4mg
(1%)
Sodium
1049mg
(44%)
Potassium
612mg
(13%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
157IU
(3%)
Vitamin C
31mg
(34%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 4mg | 1% |
| Sodium | 1049mg | 44% |
| Potassium | 612mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 157IU | 3% |
| Vitamin C | 31mg | 34% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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