 | | Directions |
- Preheat oven to 450° F.
- Place potatoes on a baking sheet:; drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Bake for 20-30 minutes, stirring occasionally, or until tender. Place potatoes in a large serving bowl.
- Over high heat and while potatoes are roasting, bring a pot of salted water to a boil. Add green beans and cook until crisp-tender, approximately 7 minutes. Drain.
- Add green beans to potatoes in bowl and add mint. Toss.
- In a small bowl, whisk the olive oil and lemon juice. Add to the potato mixture and toss.
- Season with salt and pepper. Crumble the feta on top and serve with mint sprig for garnish, if desired.
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Prep Time: 35 minutes
Cook Time: 30 minutes
Servings: 6
|  | | Ingredients | | - | | 2 pounds small red potatoes, washed and cut into 3/4 inch cubes |
| - | | 1/4 cup plus 3 tablespoons extra virgin olive oil |
| - | | 3/4 pound green beans, ends trimmed, cut to 1 1/2 inches |
| - | | 1/3 cup fresh mint, chopped |
| - | | 1 1/2 tablespoons fresh lemon juice |
| - | | 1/4 pound feta cheese, crumbled |
| - | | kosher salt and fresh ground pepper to taste |
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