Hi! I’m Marie, and for me, some of the best comfort foods come from the simplest ingredients. This Mediterranean Green Bean and Potato Toss is a perfect example. It’s a single-pan, stovetop recipe that transforms humble potatoes and green beans into a rich, savory dish that’s so satisfying it could be a meal on its own.
This recipe is a version of a classic Greek dish often called “fasolakia lathera,” which means “cooked in oil.” The vegetables are slowly braised in a flavorful tomato sauce with plenty of olive oil, garlic, and herbs. This method makes the potatoes and beans incredibly tender, allowing all the rich flavors to meld together.
Table of Contents
Why This Recipe Is a Favorite
- Effortless Comfort Food: Once everything is in the pot, this dish largely cooks itself. It’s a perfect hands-off recipe for a busy day.
- Rich, Hearty Flavor: The slow simmering process deepens the taste of the tomato sauce, making the vegetables incredibly savory and satisfying.
- A Complete Meal: This side dish is substantial enough to be a light vegetarian main course, especially when served with a side of crusty bread and a slice of feta cheese.
The Recipe
Prep Time: 15 minutes Cook Time: 45-60 minutes Serves: 4-6
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 pound fresh green beans, trimmed
- 1 ½ pounds baby potatoes (like Yukon Gold), halved
- 1 (14.5-ounce) can diced tomatoes, undrained
- ½ cup water or vegetable broth
- 1 teaspoon dried oregano
- ½ teaspoon dried dill (optional)
- Salt and black pepper to taste
- A pinch of sugar (optional, to balance acidity)
Instructions
- Sauté Aromatics: In a large pot or deep skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook for another minute until fragrant.
- Combine Ingredients: Add the trimmed green beans, halved potatoes, the can of diced tomatoes (with their juice), water or broth, oregano, and dill (if using). Stir everything to combine.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 45-60 minutes. The potatoes and green beans should become very tender, and the sauce will have thickened.
- Season and Serve: Uncover the pot and let any remaining liquid reduce if needed. Season with salt, pepper, and a pinch of sugar to taste. Serve warm, with a drizzle of fresh olive oil and a slice of bread for dipping.
Marie’s Pro-Tips for Success
- Don’t Rush the Simmer: The secret to this dish is time. The long, slow braise is what makes the vegetables so tender and delicious.
- Use the Right Potatoes: Small, waxy potatoes like baby Yukon Golds or new potatoes work best because they hold their shape during the long cooking time.
- Make It Ahead: This dish tastes even better the next day as the flavors continue to meld. It’s a great option for meal prep!
