Ingredients:

  • 2 lbs Small Waxy Potatoes (Yukon Gold, Baby Reds, or Fingerlings), scrubbed and quartered
  • 1/4 cup Extra Virgin Olive Oil (divided)
  • 1 tsp Dried Rosemary
  • 1 tsp Dried Thyme
  • 1 tsp Kosher Salt (plus more for finishing)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 lb Fresh Green Beans (Haricot Verts or standard), trimmed
  • 6 large cloves Garlic, freshly minced
  • Zest of 1 large Lemon

Instructions:

  1. Preheat the oven to 425°F (220°C). Line two large rimmed baking sheets with parchment paper to prevent sticking and ensure proper roasting.
  2. In a large mixing bowl, toss the quartered potatoes with 3 tablespoons of the olive oil, dried rosemary, dried thyme, 1 teaspoon of kosher salt, and black pepper until fully coated.
  3. Spread the seasoned potatoes onto the prepared baking sheet(s) in a single layer. Ensure there is space between the pieces to avoid steaming. Roast for 20 minutes.
  4. While the potatoes are roasting, combine the trimmed green beans, the remaining 1 tablespoon of olive oil, the minced garlic, and the remaining 1/4 teaspoon of salt in the now-empty mixing bowl. Toss thoroughly.
  5. Remove the pan(s) of potatoes from the oven. Push the potatoes slightly to one side. Add the garlic green bean mixture to the empty space, spreading them into a single layer.
  6. Return the pan(s) to the oven and continue roasting for another 15 to 20 minutes. The dish is done when the potatoes are deeply golden and fork-tender, and the green beans are crisp-tender and slightly blistered.
  7. Carefully transfer the roasted potatoes and green beans back into the large mixing bowl. Add the lemon zest and toss gently to distribute the flavor. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.