If you’ve been searching for a simple but unforgettable side dish, the Parmesan Roasted Potatoes and Green Beans Recipe is an absolute must-try. This recipe brings together tender Yukon Gold potatoes with crisp-tender green beans, all bathed in a zesty lemon and garlic dressing, then finished with a generous sprinkle of golden Parmesan cheese. It’s a celebration of flavors and textures that will brighten up any meal, whether it’s a casual weeknight dinner or a special gathering with friends. Trust me, once you try this recipe, it will earn a permanent spot on your menu rotation.
Ingredients You’ll Need
The beauty of this dish lies in its straightforward ingredients, each playing an important role to build vibrant flavors, pleasing textures, and a perfect balance of freshness and richness.
- 3 tablespoons olive oil: This forms the luscious base for the sauce and helps crisp up the vegetables.
- 2 teaspoons Dijon mustard: Adds a gentle tang and depth that brightens the overall flavor.
- 3 garlic cloves (finely minced): Infuses the dish with warm, savory notes that complement the potatoes and beans.
- 2 tablespoons lemon juice (from 1 lemon): Provides a fresh, zesty brightness that wakes up the palate.
- 2 teaspoons grated lemon zest: Enhances the citrus flavor with delicate aroma and complexity.
- ½ teaspoon paprika: Adds a subtle smokiness and a touch of gentle warmth.
- 2 teaspoons salt: Elevates all the flavors perfectly; adjust to taste based on your preference.
- 1 teaspoon black pepper: Adds a mild kick and complexity to the seasoning.
- 1 ½ pounds Yukon Gold potatoes (cut into 1-inch pieces): Creamy, buttery potatoes that roast up tender inside with a crisp outside.
- ¼ cup + 2 tablespoons grated Parmesan cheese (divided, plus more for serving): This nutty, salty cheese brings an irresistible golden crust and enhances overall savoriness.
- 1 (12-ounce) package green beans (trimmed and cut into 1-inch pieces): Adds a crisp freshness and vibrant color to the dish.
- Lemon wedges (optional): Perfect for serving if you want to add an extra splash of citrus at the table.
How to Make Parmesan Roasted Potatoes and Green Beans Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 425°F. This high temperature is key to getting those potatoes nice and crispy on the outside, while the green beans will blister beautifully, adding a lovely texture contrast to your dish.
Step 2: Whisk Together the Flavorful Sauce
In a small bowl, combine the olive oil, Dijon mustard, garlic, lemon juice, lemon zest, paprika, salt, and black pepper. This vibrant mixture brings the perfect balance of tang, spice, and seasoning that enhances every bite. Make sure to whisk well to blend all those lively flavors.
Step 3: Coat the Potatoes and Begin Roasting
Place the cut Yukon Gold potatoes into a large bowl and pour about two-thirds of your prepared sauce over them, keeping the rest aside for the green beans. Toss the potatoes to coat them evenly. Sprinkle ¼ cup of grated Parmesan cheese on top and toss again, so every piece gets that cheesy, savory embrace. Spread the potatoes out on a parchment-lined baking sheet in a single layer to ensure even roasting. Pop them into the oven for 18 minutes.
Step 4: Add the Green Beans and Continue Roasting
While the potatoes start roasting, add the green beans to the same large bowl you used earlier and drizzle the remaining sauce over them. Toss well to coat and then sprinkle 2 tablespoons of grated Parmesan cheese before tossing once more. After the potatoes have roasted for 18 minutes, push them to one side of the baking sheet and add the green beans in a single layer beside them. Return the baking sheet to the oven and roast everything together for an additional 10 to 15 minutes. The potatoes will be fork-tender, and the green beans will have a beautiful blistered texture and rich flavor.
Step 5: Serve Warm and Garnish
Once roasted to perfection, serve the potatoes and green beans warm. Feel free to sprinkle extra Parmesan cheese on top for added indulgence and offer lemon wedges on the side for those who love a little extra zing. This final touch adds freshness and lets each guest customize their bite.
How to Serve Parmesan Roasted Potatoes and Green Beans Recipe
Garnishes
Adding a little extra grated Parmesan right before serving keeps the dish cheesy and decadent while a sprinkle of fresh chopped parsley or thyme can brighten it up visually and add a touch of herbal freshness. Lemon wedges are also fantastic to squeeze over for a burst of citrusy brightness that contrasts beautifully with the richness.
Side Dishes
This dish stands out wonderfully on its own but also pairs beautifully with grilled chicken, roasted pork, or a juicy steak. For a vegetarian meal, serve it alongside a creamy risotto or a colorful quinoa salad to make a satisfying and balanced plate.
Creative Ways to Present
If you’re looking to impress guests, try serving this recipe in mini cast-iron skillets for individual portions right from the oven. Alternatively, arranging the potatoes and green beans on a platter with fresh herbs and lemon wedges creates a rustic, inviting centerpiece that encourages everyone to dig in.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of the Parmesan Roasted Potatoes and Green Beans Recipe, place them in an airtight container and refrigerate. They’ll keep well for up to 3 days, making them an excellent option for quick meals later in the week.
Freezing
While this dish is best enjoyed fresh to keep the green beans crisp, you can freeze the roasted potatoes separately. Spread them out on a baking sheet to freeze individually before transferring to a freezer-safe bag. They’ll retain their texture better and can be reheated quickly whenever you need a convenient side dish.
Reheating
To reheat leftovers, spread the potatoes and green beans on a baking sheet and warm them in a 350°F oven for about 10-15 minutes. This method refreshes their texture far better than microwaving, bringing back their crispiness and vibrant flavor.
FAQs
Can I use other types of potatoes besides Yukon Gold?
Absolutely! Yukon Gold potatoes are preferred for their creamy texture and subtle sweetness, but Russets or red potatoes also work well. Just ensure to cut them into similarly sized pieces for even cooking.
How do I make this recipe vegan?
You can omit the Parmesan or replace it with a vegan Parmesan alternative or nutritional yeast for that cheesy flavor without dairy.
Is it possible to make this dish gluten-free?
Definitely! All the ingredients are naturally gluten-free, but just double-check your mustard and any cheese packaging to ensure there are no hidden gluten additives.
Can I prepare the sauce and vegetables ahead of time?
Yes, you can mix the olive oil, mustard, and seasoning ahead and toss the potatoes and green beans right before roasting. However, avoid coating and mixing them too far in advance to keep the veggies fresh and firm.
What if I don’t have Dijon mustard on hand?
You can substitute it with yellow mustard, whole grain mustard, or even a small splash of vinegar combined with a pinch of sugar to mimic the tangy zing Dijon adds.
Final Thoughts
This Parmesan Roasted Potatoes and Green Beans Recipe is one of those dishes that feels like a warm hug on a plate. It’s simple enough for busy nights yet elegant enough to serve for company. The combination of creamy potatoes, crisp green beans, and that unforgettable lemony, garlicky Parmesan sauce will quickly become a household favorite. So go ahead, give it a try—you’re going to love how it transforms your meal into something truly special.
Print
Parmesan Roasted Potatoes and Green Beans Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Parmesan Roasted Potatoes and Green Beans recipe is a delicious, easy-to-make side dish featuring tender Yukon Gold potatoes and crisp green beans tossed in a tangy lemon-Dijon sauce and topped with savory Parmesan cheese. Roasting at a high temperature caramelizes the vegetables for rich flavor and a satisfying texture. Perfect for weeknight dinners or holiday meals, this dish offers a delightful balance of citrus brightness, garlic punch, and cheesy goodness.
Ingredients
Vegetables
- 1 ½ pounds Yukon Gold potatoes, cut into 1-inch pieces
- 1 (12-ounce) package green beans, trimmed and cut into 1-inch pieces
Sauce and Seasonings
- 3 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 3 garlic cloves, finely minced
- 2 tablespoons lemon juice (from 1 lemon)
- 2 teaspoons grated lemon zest
- ½ teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
Cheese
- ¼ cup + 2 tablespoons grated Parmesan cheese (divided, plus more for serving)
Optional
- Lemon wedges for serving
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes and green beans evenly and achieve a golden, crispy texture.
- Make sauce: In a small bowl, whisk together the olive oil, Dijon mustard, minced garlic, lemon juice, lemon zest, paprika, salt, and black pepper to create a flavorful citrusy and savory dressing.
- Coat potatoes and bake: Place the cut potatoes into a large bowl. Pour in two-thirds of the prepared oil mixture, reserving the remaining third for later. Toss the potatoes thoroughly to coat them evenly. Then sprinkle ¼ cup of grated Parmesan cheese over the potatoes and toss again until well coated. Line a large baking sheet with parchment paper and spread the potatoes out in a single layer. Bake in the preheated oven for 18 minutes, allowing them to begin softening and crisping.
- Coat green beans and bake: Meanwhile, in the same large bowl, add the trimmed and cut green beans. Drizzle the remaining oil-mustard mixture over them, then toss to coat evenly. Sprinkle 2 tablespoons grated Parmesan cheese and toss again. After the initial potato baking, push the potatoes to one side of the baking sheet and add the green beans in a single layer on the other side. Return the sheet to the oven and roast for another 10-15 minutes until the potatoes are fork-tender and the green beans have blistered slightly.
- Serve: Remove the baking sheet from the oven. Serve the roasted potatoes and green beans warm, garnished with additional Parmesan cheese and lemon wedges if desired for extra brightness and flavor.
Notes
- Use Yukon Gold potatoes for their creamy texture and excellent roasting qualities.
- Ensure potatoes are cut into uniform 1-inch pieces for even cooking.
- To save time, you can prepare the sauce and chop vegetables ahead of time.
- For a gluten-free version, confirm Parmesan cheese used is gluten-free certified.
- Leftovers can be refrigerated for up to 3 days and reheated in an oven or air fryer to maintain crispiness.
- Lemon wedges add a fresh, tangy finish but are optional.
