Name: Lemon Potatoes with Beans and Feta

Ingredients:

• 5 medium Yukon Gold potatoes (1 1/4 to 1 1/2 pounds), unpeeled and quartered lengthwise into wedges
• 1/4 cup olive oil
• 1/3 cup fresh lemon juice (from 1 1/2 large lemons)
• 1/3 cup water
• 3/4 teaspoon kosher salt, divided
• 8 ounces green beans, trimmed
• One 15-oz can butter beans, or another white bean, drained and rinsed
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup crumbled feta cheese (2 ounces)

Instructions:

1. Position a baking rack in the middle of the oven and preheat to 450 degrees
2. Place the potatoes into a 9-by-13-inch rimmed baking dish
3. Pour the oil, lemon juice, and water over the potatoes, and sprinkle them with 1/2 teaspoon salt
4. Transfer to the oven and roast for 15 minutes
5. Using tongs, flip the potatoes and roast them 15 to 20 minutes more, until the potatoes are easily pierced with a fork and browned in spots
6. Add the green beans, butter beans, oregano, pepper, and the remaining 1/4 teaspoon salt to the dish with the potatoes.
7. Toss to combine and to coat the beans with the remaining oil in the pan.
8. Return the dish to the oven for about 8 minutes, or until the green beans are crisp-tender.
9. Sprinkle with the feta cheese and serve.

Comments:

Source: Washington Post, 10 June 2020

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