Photo by Tom McCorkle and food styling by Lisa Cherkasky for The Washington Post
This recipe turns traditional Greek lemon potatoes — with their bright tanginess, creamy insides and browned outsides — into a complete, healthful vegetarian meal with the addition of crisp green beans, meaty butter beans (or any white bean) and a sprinkle of briny feta cheese. It also makes a lovely side dish for grilled or roasted fish, poultry or meat.
Lemon Potatoes With Beans and Feta
Ingredients
Directions
Position a baking rack in the middle of the oven and preheat to 450 degrees.
Place the potatoes into a 9-by-13-inch rimmed baking dish. Pour the oil, lemon juice and water over the potatoes and sprinkle them with 1/2 teaspoon of the salt. Transfer to the oven and roast for 15 minutes. Using tongs, flip the potatoes and return them to the oven to roast 15 to 20 minutes more, until the potatoes are easily pierced with a fork and browned in spots.
Add the green beans, butter beans, oregano, pepper and the remaining 1/4 teaspoon salt to the dish with the potatoes and toss to combine and to coat the beans with the remaining oil in the pan. Return the dish to the oven for about 8 minutes, or until the green beans are crisp-tender. Sprinkle with the feta cheese and serve.
Servings: 4-6
Calories 245; Total Fat 12 g (Sat Fat 3 g); Protein 6 g; Carb 29 g; Fiber 5 g; Cholesterol 7 mg; Sodium 297 mg; Total Sugar 3 g (including 0 g added sugar)
