Line a sheet pan with parchment paper or foil. Place potatoes on pan in a pile. Drizzle with oil and butter, and season with seasoned salt and pepper.

Toss around to coat and then spread out into an even layer.

Drizzle with 1/2 of lemon juice. Roast at 400 degrees for 25 minutes.

Trim ends of beans, rinse and wrap in a clean towel. Microwave for 2 minutes on high. Remove to counter and leave them wrapped in towel. They will be crisp tender and will finish cooking with the potatoes.

Add green beans, season with more seasoned salt and pepper, and stir into potatoes to coat them with the butter and oil. Arrange everything into an even layer, drizzle with remaining lemon juice and sprinkle with Parmesan. Return to oven for 10 minutes.