Lemon Potatoes with Beans and Feta

I love cooking but often don't have much time so the recipes I select or adapt are fairly quick and easy. We eat mostly vegetarian and are always looking for new ways to use the veggies that grow in our garden or show up in our CSA bin. My kids mostly eat "deconstructed" versions of our food (I keep some key components out for their more plain meal).

www.washingtonpost.com/recipes/lemon-potatoes-beans-and-f...

5 medium Yukon Gold potatoes (1 ¼ to 1 ½ pounds), unpeeled and quartered lengthwise into wedges

¼ cup olive oil

⅓ cup fresh lemon juice (from 1 ½ large lemons)

subheading: ⅓ cup water:

¾ teaspoon kosher salt, divided

8 ounces green beans, or haricots verts, trimmed

One (15-ounce) can butter beans or another white bean, such as cannellini, drained and rinsed

1 ½ teaspoons dried oregano

¼ teaspoon freshly ground black pepper

⅓ cup crumbled feta cheese (2 ounces)

Directions at washingtonpost.com

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