Roasted green beans and potatoes with bacon turns a classic southern-style recipe into a sheet pan, hands-off side dish! Fresh green beans, yellow or red baby potatoes, onions and bacon are baked together in the oven until golden, crispy, and absolutely divine.
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Fall In Love With Easy Green Beans and Potatoes
Growing up, my mom made a side dish similar to this, reminiscent of southern green beans. Traditional southern green beans are boiled with red potatoes until very tender and mixed with cooked bacon and onion.
While the veggies are boiling, bacon is fried in a skillet with chopped onion. Then the cooked green beans, potatoes, bacon, and onion are mixed together with the bacon drippings, salt, and pepper.
When I started making it I found it a little cumbersome, especially for an easy gluten free side dish idea. I didn’t like boiling the potatoes, timing when to add the beans, and then frying the bacon and onions separately.
Plus no one likes to wash extra dishes! This green beans and potatoes with bacon recipe has the same southern flavors, but without the extra steps, pans, or effort!
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Let’s Make This Together!
Just like when making bacon brussels sprouts, the drippings flavor and coat the veggies as they roast. To chop the bacon easily before placing it on the pan, use a set of kitchen shears.
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Preheat oven to 425ºF. On a rimmed baking sheet place quartered potatoes, chopped raw bacon, and onions. Bake for 20 minutes, rotating halfway.
- Add washed and trimmed fresh green beans. Return to oven for 15-20 minutes. Season with salt and pepper.
Best Potatoes To Use
My favorite type of potatoes for roasting are Yukon gold potatoes because they are thin-skinned, similarly sized, and finish with a nice brown and crispy exterior.
Yukon Golds are available everywhere, but other types of waxy potatoes will work just as well if that’s what you have on hand.
Waxy potatoes are any thin-skinned, low-starch potato that holds it shape with boiling or mashing. Common waxy potatoes are Red bliss, fingerling, or white potatoes.
Commonly green beans and potatoes recipes call for baby red (more similarly sized and smaller), Red Bliss, or Yukons. Any of these will work, as long as they are cut into 1-inch cubes.
If you would like to enjoy potatoes and green beans without bacon, substitute 2 tablespoons of olive oil. For more flavor, replace one of the tablespoons with melted butter.
More Flavor Modifications
- Dijon Mustard Sauce: While green beans and potatoes are in the oven, whisk together 2 tablespoons olive oil, 1 tablespoon dijon mustard, 1 tablespoon white wine vinegar, 1/2 teaspoon sugar, and 2 tablespoons chopped chives. Remove roasted green beans and potatoes, season with salt and pepper, and drizzle mustard sauce over. This sauce also pairs well with maple caramelized carrots and apples.
- Pesto: After the roasted veggies come from the oven, season with salt and pepper, and dollop on 2 tablespoons prepared pesto. Stir to combine.
- Parmesan: Remove potatoes and green beans, season with salt and pepper. Sprinkle with 1/4 cup freshly grated parmesan on top.
- Seasonings: Add dried or fresh herbs, such as parsley, rosemary, Italian seasoning, or garlic powder. Alternatively add minced garlic cloves to the vegetables before they roast.
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Sheet Pan Roasted Green Beans and Potatoes
Ingredients
- 1 pound small (1 ½-2") gold or red potatoes, quartered
- 1 medium onion, cut in thick wedges
- 4 slices bacon, chopped
- 1 tablespoon olive oil, divided
- 1 pound fresh green beans
- 1 teaspoon kosher salt, divided
- ¼ + ⅛ freshly ground pepper, divided
Instructions
- Preheat the oven to 425ºF. Spray two baking sheets with cooking spray. Divide potatoes, onions and bacon (leave out green beans for now) between the sheets.1 pound small (1 ½-2") gold or red potatoes, 1 medium onion, 4 slices bacon
- To each pan add ½ tablespoon olive oil, ½ tsp kosher salt, and ⅛ tsp pepper. Use your hands to mix everything together then spread out evenly. Divide the bacon and place between potatoes and onions.1 tablespoon olive oil, 1 teaspoon kosher salt, ¼ + ⅛ freshly ground pepper
- Roast for 20 minutes, rotating pans halfway through.
- Remove from oven, and divide green beans between pans. Toss with bacon drippings and spread out evenly. Bake for an additional 15-20 minutes, or until potatoes and bacon are crisp. Remove from oven and toss with remaining ½ tsp salt and ⅛ tsp pepper.1 pound fresh green beans
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Excellent recipe
Thanks
Not bad but I think I like it on the stove better !
Loved the ease of this recipe especially when garden has lots of green beans. Used turkey bacon instead of bacon and it worked. My kids comao Ed that beans were too “dry” so next time I may steam beans
Good to know turkey bacon works too! Wasn’t sure if it would produce enough grease to roast the veggies. Yes, kids can be a little thrown off by roasted green beans because it’s probably not what they are used to. Thanks for writing!
What do you mean by largely chopped?
Hello, I will specify more in the recipe, but more like an onion cut in 8 large pieces. Hope this helps!
Thanks Amy! I’m so glad you liked it, and THANK YOU for taking the time to let me know. 🙂
I made this today with fresh green beans, onions, potatoes, and double smoked bacon from my local farmer’s market. Very easy to make and it was delicious. Thanks for sharing!