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Parmesan Roasted Potatoes and Green Beans
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.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
5
servings
Calories:
208 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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: 5 servings
Amount Per Serving
Calories 208
% 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.