Lemon Potatoes With Beans and Feta

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.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Position a baking rack in the middle of the oven and preheat to 450 degrees.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Return the dish to the oven for about 8 minutes, or until the green beans are crisp-tender.

Step 6

Sprinkle with the feta cheese and serve.

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