Closeup shot of the finished Leftover Roasted Potatoes and Green Beans in a platter.
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Leftover Roasted Potatoes and Green Beans

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Last Updated on January 28, 2025 by Allison Lancaster

This Leftover Roasted Potatoes and Green Beans recipe is the perfect solution for those extra pounds of potatoes you have in stock!

Closeup shot of the finished Leftover Roasted Potatoes and Green Beans served in a white platter.

If you’re anything like me, you’ve bought a 5-pound bag of potatoes with the best intentions, only to find yourself wondering how to use the last few. This Leftover Roasted Potatoes & Green Beans recipe is the perfect solution! There’s nothing quite like finding a simple and delicious way to use up those extra potatoes sitting in the pantry.

It’s easy, wholesome, and packed with flavor, just like my mom’s famous Southern Potato Salad! Plus, it’s a great way to avoid food waste while serving a side dish the whole family will love.

Why You’ll Love This Leftover Roasted Potatoes & Green Beans Recipe

  • Budget-Friendly: Uses affordable, everyday ingredients.
  • Quick & Easy: Minimal prep and cleanup.
  • Versatile: Perfect for weeknight dinners or holiday meals.
  • Healthy: Loaded with veggies and wholesome flavors.

I remember one busy weeknight when I was staring at the last bag of potatoes on the counter and a bunch of green beans in the fridge, wondering what to cook. My little ones, ever the curious helpers, suggested we “mix them together.” After a quick roast with some garlic and herbs, we had a hit on our hands. Now, this recipe is a go-to in our household, especially when we’re short on time but want something comforting and tasty.

Ingredients

Overhead shot of the ingredients for the Leftover Roasted Potatoes and Green Beans such as chopped green beans, halves potatoes, garlic, salt, pepper and herbs, in separate containers, all placed on a white surface.

  • Green beans: Green beans adds a fresh, slightly crisp texture and vibrant color. These are rich in vitamins and fiber, making this dish both nutritious and delicious.
  • Baby potatoes: These potatoes roast to a perfect golden brown, offering a creamy, hearty bite. They’re a great way to use up leftovers or the last of a potato bag.
  • Olive oil: Ensures the vegetables roast evenly while adding a subtle richness.
  • Garlic: Brings a punch of flavor and depth to the dish.

How to Make Leftover Roasted Potatoes and Green Beans

In a large bowl, combine the green beans and halved potatoes.

Overhead shot of a stainless steel bowl with potatoes and green beans in it.

Drizzle with olive oil, then add minced garlic, thyme, rosemary, salt, and pepper. Toss until the vegetables are evenly coated.

Overhead shot of a stainless steel bowl with potatoes and green beans in it.

Spread the vegetables in a single layer on a baking sheet.

Seasoned potatoes and green beans spread evenly on a sheet tray with parchment paper in it.

Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the potatoes are golden and tender, and the green beans are slightly crispy.

The finished Leftover Roasted Potatoes and Green Beans on a sheet tray lined with parchment paper.

How to Serve Leftover Roasted Potatoes and Green Beans

It’s also a perfect accompaniment to my Savory Bacon Pie and BBQ Chicken Legs for a hearty dinner with your family.

For a special touch, sprinkle some grated Parmesan cheese or a drizzle of balsamic glaze on top before serving.

How to Store Leftover Roasted Potatoes and Green Beans

  • Refrigerate: Store in an airtight container in the fridge for up to 3 days.
  • Reheat: Warm in the oven at 375°F (190°C) for 10-12 minutes or microwave in 30-second intervals until heated through.
  • Freeze: While potatoes and green beans can be frozen, they may lose some texture. If freezing, store in a freezer-safe container for up to 1 month and reheat in the oven.

FAQ’s

Can I use other vegetables?

Absolutely! This recipe is versatile. Try adding carrots, zucchini, or bell peppers for extra color and flavor.

What if I don’t have fresh herbs?

Dried herbs work just as well in this recipe. But if you do have fresh herbs, double the amount you’ll use.

Can I make this ahead of time?

Yes! You can roast the vegetables earlier in the day and reheat them in the oven at 350°F (175°C) for about 10-15 minutes before serving.

What other potato varieties can I use for this recipe?

Yukon Gold and Fingerling potatoes work really well for this recipe too!

This Leftover Roasted Potatoes & Green Beans recipe is a keeper! It’s a simple yet flavorful way to turn pantry staples into a crowd-pleasing side dish. Whether it’s a weeknight dinner or a festive gathering, this recipe will quickly become a favorite in your home. So go ahead, dig out those leftover potatoes, and give this recipe a try—you’ll be glad you did! Let me know how you go in the comments. Enjoy!

A serving spoon scooping up the finished Leftover Roasted Potatoes and Green Beans from a white platter.

Leftover Roasted Potatoes and Green Beans

Yield: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

This Leftover Roasted Potatoes and Green Beans recipe is the perfect solution for those extra pounds of potatoes you have in stock!

Ingredients

  • 1 pound green beans, trimmed
  • 1 pound baby potatoes, halved (red or golden)
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the green beans and halved potatoes. Drizzle with olive oil, then add minced garlic, thyme, rosemary, salt, and pepper. Toss until the vegetables are evenly coated.
  3. Spread the vegetables in a single layer on a baking sheet.
  4. Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the potatoes are golden and tender and the green beans are slightly crispy.
  5. Remove from the oven and serve warm.

Other Appetizers to Try

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Old Fashioned Pimento Cheese Recipe

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Loaded French Fries With Bacon

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