Lemon Potatoes with Beans

5 med. Yukon Gold potatoes (1-1/4 to 1-1/2 pounds), unpeeled and quartered lengthwise into wedges

1/4 c. olive oil

1/3 c. fresh lemon juice (from 1-1/2 large lemons)

1/3 c. water

3/4 t. kosher salt, divided

8 oz. green beans or haricots verts, trimmed

15-oz. can butter beans or another white bean, such as cannellini, drained and rinsed

1-1/2 t. dried oregano

1/4 t. freshly ground black pepper

1/3 c. (2 oz.) crumbled feta cheese

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 15-20 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 t. 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.

Washington Post, June 4, 2020.