Sheet Pan Potatoes and Beans
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Sheet Pan Potatoes and Beans<div class="yasr-vv-stars-title-container"><div class='yasr-stars-title yasr-rater-stars'
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This is a fantastic side dish to serve along with your favorite protein. It’s super simple to make, takes no time at all, and is very hearty. Perfect for a hungry appetite where you don’t want to break the bank or spend hours in the kitchen. The classic Sheet pan Potatoes and Beans is a great recipe that has been around for a long time and with good reason. It tastes phenomenal!

Our version of this classic dish sticks relatively true to those familiar flavors. Beautifully roasted and slightly crispy sliced Potatoes. Smatterings of Olive Oil, Salt, and Garlic to Flavor the Potatoes. Finally, some lovely Green Beans that have soaked up all of the flavors in that pan. It makes for a delicious meal. Honestly, if you can’t be bothered with cooking a protein to pair with this dish, it is more than suitable as a great vegetarian dinner! Just ramp up the portions in this recipe and you’ve got a hearty meal to feed the whole family!

Best Potatoes to use for a Crispy Final Result

Honestly you can use any Potatoes in this recipe. I don’t want this recipe to be so specific that you need to find ‘sought after’ ingredients in order to cook it up. This recipe is all about simplicity. Now, that being said – for those that do want the best outcome for their Potatoes we highly recommend Potatoes with a high starch content. Higher starch means less moisture, which is exactly what we want for a crispy Potato. So, if you can find them we would highly recommend using Russet Potatoes for this dish. Again, no need to be super fussy, but if you do want a crispy Potato then the Russets are the way to go

A few secret ingredients to ramp up the flavor in the Sheet Pan Potatoes and Beans

Both secret ingredients we’re including in this recipe are totally optional. So, if you don’t have them in the pantry, or want to keep this dish more on the budget side of things then just simply don’t include them. The dish will be plenty flavorful without them anyway. However, for those wanting to ramp up the flavor then we highly recommend adding some Parmesan Cheese and Heavy Cream

Sheet Pan Potatoes and Beans top view
Once cooked the Sheet Pan Potatoes and Beans will become this beautiful golden color. Delicious!

Parmesan Cheese

Parmesan Cheese and Potatoes are a natural combination, so of course you know they taste great with our Sheet Pan Potatoes and Beans. The Parmesan Cheese adds a great sharpness that contrasts very well with the fat added to the dish from the Olive Oil. Totally up to you as to how much Parmesan to add to the dish

Remember, this is not a cheese that melts particularly well, or gives any kind of ‘cheese pull’ like a Mozzarella. Adding Parmesan is purely for the flavor, which can get quite strong. So we’d recommend airing a little on the conservative side when it comes to quantity. You can always add more at the end too so better to add less than more just to be safe!

Heavy Cream

Another optional addition but a great one to add if you are looking for something a little bit more on the decadent side. The pairing of Heavy Cream with Potatoes is, of course, what makes our classic Cheesy Potatoes au Gratin recipe so special. The Heavy Cream will add more fat to the dish, so those looking for a healthy meal best opt out of using the Cream. Those looking for a luxurious, flavor bomb, then we’d highly recommend adding some Heavy Cream!

One point to note is the Heavy Cream (naturally) adds moisture to the dish, so if you are looking to get a nice Crispy Potato then the Cream will very likely counter that. So, rule of thumb: Cream = luxury and more of a velvety texture. No Cream = Crispy Potatoes! Simple!

Recipe Details

Servings

4 people

Prep time

10 minutes

Cooking time

35 minutes

Total time

45 minutes

Sheet Pan Potatoes and Beans Recipe

Ingredients

  • 4 Potatoes, peeled
  • ½ lb. Green Beans, storks removed
  • 4 Garlic Cloves, finely diced
  • 2 tbsp. Olive Oil
  • 1 tbsp. Salt
  • 200ml / 6 fl. oz. Heavy Cream (optional)
  • ½ cup grated Parmesan Cheese (optional)

Instructions

  1. Slicing the Potatoes to the right thickness is the first step. We would not recommend using a Mandoline as they typically produce very thin Potatoes. We want them Potatoes to have a bit of body to them, so cut them to about one fifth of an inch or so (½ a cm) thickness
  2. Place the sliced Potatoes, Diced Garlic, and Beans onto your sheet pan. Ideally we want the Potatoes to stack up about 2 – 3 layers high, so ensure you are using a suitably sized sheet pan. We don’t want them all to be just 1 layer as they will cook too fast and not produce an ideal texture
  3. Add the Olive Oil and Salt and mix to combine well. At this point you can also add the optional Parmesan Cheese and / or Heavy Cream. Once well mixed together, place into the oven pre-heated to 375 degrees
  4. Bake for 20 minutes then remove the pan from the Oven. Flip the Potatoes and Beans with a spatula then bake for a further 15 minutes until beautiful and golden brown
  5. Remove from oven then check for seasoning. Add more Salt if necessary then serve immediately into individual portions

Sheet Pan Potatoes and Beans side shot close up
The Sheet Pan Potatoes and Beans pairs beautifully with Steak

It goes without saying that this is a dish that pairs very well with Beef. We’d highly recommend giving this dish a try alongside our Skirt Steak with Spicy Chimichurri Sauce. This is the steak you see in the photos on this recipe and the Potatoes pair exceptionally well with the sauce

Check out all our Beef Dinner Recipes here for some other great recipes to pair with the Sheet Pan Potatoes and Beans

We hope you enjoy this recipe, and we’d love to hear from you. Please feel free to share how this recipe went either in the comments below or connect with us on Pinterest and Instagram

Happy Cooking!

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