Directions

1. Preheat oven to 400°F. Quarter potatoes if they’re larger than baby size. Trim ends from green beans and cut them in half lengthwise (French-style). Put potatoes on a sheet pan, drizzle with 1 Tbsp. olive oil, and sprinkle with 1/4 tsp. each salt and pepper. Using a wide spatula, move potatoes in oil to coat well.
2. Roast potatoes for 10 minutes, stirring once. Remove pan from oven. Add green beans, drizzle them with 1/2 Tbsp. olive oil, and gently stir them with the spatula to coat in oil.
3. Roast vegetables until potatoes are tender and cooked through, another 10-15 minutes. Once they’re cooked, set pan with vegetables aside to cool to room temperature.