Khana Rozana
Athens Lemon Potatoes & Beans

Greek · Greece · Mediterranean

Athens Lemon Potatoes & Beans

Potatoes and butter beans roasted in lemon, garlic, and oregano until the pan juices are a sauce. Greek Sunday, vegetarian.

1 hr 30 min Weekend Magazine kitchen
VegetarianGluten-free

Lemonato is the opposite of a fussy roast: one pan, a lot of lemon, oregano that actually tastes of the hillside. The potatoes and beans sit in the juices so they are half-roast, half-braise. It is what a Greek house smells like on a Sunday, whether in Athens or Astoria.

Ingredients

4
  • potatoes1.2 kg, wedges
  • butter beans or gigantes2 cups cooked
  • lemons3
  • garlic1 head
  • dried oregano2 tbsp
  • olive oil1/2 cup
  • vegetable stock or water1 cup
  • mustard1 tsp
  • feta150 g, crumbled, to finish

Method

  1. 1

    Heat the oven to 200°C. Toss potato wedges with oil, oregano, salt, mustard, and lemon juice. Spread in a roasting pan with the garlic head, broken into cloves.

  2. 2

    Pour stock around the potatoes. Roast 50 minutes, turning once, until the edges bronze and the centres yield.

  3. 3

    Scatter the beans into the pan juices for the last 15 minutes so they drink the lemon.

  4. 4

    Rest 5 minutes. Crumble feta and more oregano over. The pan juices are the sauce — scrape every bit onto the plates.

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