Ingredients:

  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch wedges
  • 1 lb fresh green beans, trimmed
  • 3 tbsp extra virgin olive oil, divided
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 cloves garlic, thinly sliced
  • 1 tsp dried thyme

Instructions:

  1. Preheat your oven to 425°F (220°C). Place an empty extra-large rimmed baking sheet in the oven during preheating to ensure a hot surface for searing.
  2. In a large mixing bowl, toss the potato wedges with 2 tablespoons of olive oil, salt, and black pepper until evenly coated.
  3. Carefully spread the potatoes onto the preheated baking sheet in a single layer. Roast for 20 minutes.
  4. While potatoes roast, toss the trimmed green beans in the same mixing bowl with the remaining 1 tablespoon of olive oil, dried thyme, and sliced garlic.
  5. Remove the pan from the oven. Flip the potatoes with a metal spatula and move them to one side. Add the green beans to the other side of the pan.
  6. Return the pan to the oven and roast for an additional 12–15 minutes until the beans are blistered and the potatoes are golden brown and tender.