Ingredients:

  • 1.5 lbs (680g) baby potatoes, halved (preferably new or fingerling)
  • 1 lb (454g) fresh green beans, trimmed
  • 3 tablespoons (45ml) olive oil
  • 1 teaspoon (5g) sea salt, or to taste
  • 1/2 teaspoon (2g) black pepper, or to taste
  • 1 teaspoon (1g) garlic powder (optional)
  • 1 teaspoon (1g) dried thyme or rosemary (optional)

Instructions:

  1. Preheat the oven: Set the oven to 425°F (220°C).
  2. Prepare the vegetables: Halve the baby potatoes and place them in a large mixing bowl. Trim the green beans and set aside.
  3. Season the potatoes: Drizzle the olive oil over the potatoes. Sprinkle with salt, pepper, and optional garlic powder and herbs.
  4. Roast the potatoes: Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 15 minutes until starting to soften and golden.
  5. Add green beans: Remove the baking sheet from the oven and add the green beans. Toss everything together and spread in an even layer.
  6. Finish roasting: Return to the oven and roast for another 10-15 minutes until potatoes are browned and beans are crisp-tender.
  7. Check doneness: The potatoes should be fork-tender and golden; the beans should have bright green color and be tender-crisp.
  8. Serve: Remove from oven and serve hot as the perfect side dish.