re·cipe: baked greek-style potatoes and green beans

Last week, I was shocked to find that I had somehow managed to accumulate an embarrassing amount of frozen green beans! I certainly enjoy eating them, but I knew I was going to have to get creative with the amount I had.

A quick Google search brought up multiple ideas, mostly involving one seasoning or another. Boring. Finally, I found various recipes for Greek potatoes and green beans. We Irish do love our potatoes, and this could easily serve as a vegetarian entree along with some bread, rice, or salad. Even better, this version of the dish is baked, eliminating the need for fattening oils (most recipes I found were prepared on the stovetop).

This came out simple and hearty, almost like a meatless stew. It felt like a guilt-free comfort food, though in the future I will be more generous with the seasonings and likely use red or another variety of potatoes (I had butter potatoes in the house when I tried this). Still, it was simple and enjoyable.

Baked Greek-Style Potatoes and Green Beans

You Will Need:

  • 3-5 medium-large potatoes, your preference of variety
  • 1 12-16 oz bag frozen green beans, your preference of cut/variety
  • 1 6 oz. can tomato paste
  • 1/2 onion, diced
  • 1 cup fresh chopped parsley
  • feta cheese
  • Salt and pepper to taste
  • Preheat oven to 350 F
  • Sprinkle chopped onions in a 9x13 baking dish (may grease lightly if desired)
  • Wash potatoes and cut into small chunks (may peel if desired)
  • Layer potato chunks on bottom of dish

  • Layer green beans over potatoes

  • Spread tomato paste on top of mixture - fill can halfway with water and poor over mixture
  • Sprinkle parsley on top of dish
So maybe I didn't follow the exact layering order - that's OK- you will be mixing often!

  • Cover dish with foil and bake for 45-55 minutes, mixing ingredients every 10 minutes; remove when potatoes are soft.
  • Season with salt and pepper to taste, and top with feta cheese if desired

Not so pretty, but pretty tasty!

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