Lemon Potatoes with White Beans, Miso and Dill

• 2 lbs potatoes of choice, washed 
• 2 tbsp + 3 tsp salt, divided
• 3 tbsp avocado oil
• 4 cloves garlic, sliced
• 2 tbsp white miso
• 1/4 cup lemon juice
• 1 cup white beans of choice
• 1.5 tsp dried oregano
• 1 tbsp apple cider vinegar
• 1/3 cup dry white wine
• 4 tbsp chopped dill
• 1-2 tbsp olive oil

Step 1

Place the potatoes in a large pot of boiling water. Add 2 tbsp of salt. Bring back to a boil and then simmer for 20 minutes until just fork-tender (you want them to hold their shape and not fall apart). Drain, and let cool. Once cool, gently slide the skins off and discard them. Place the potatoes in a serving dish and sprinkle with 1 tsp salt. Set aside.

Step 2

Add the avocado oil to a pan over medium heat. Once it shimmers, add the garlic and 1 tsp salt and stir for 2 minutes until it just begins to turn golden (not burnt). Add the miso, and stir for one minute to break it down a bit. Add the lemon juice and allow that to help break down the miso. Add the white beans and oregano and mix with the miso and lemon juice. Add the apple cider vinegar, and stir to combine. Add another 1 tsp of salt. Then add the white wine and let boil to cook off the alcohol. Stir to combine.

Step 3

Add the dill to the pan, and stir to soften and combine. Remove the pan from the heat, and set aside. Add the sauce over the potatoes, and add the final 1 tsp salt. Finish with the olive oil. Taste for acidity and add another 1 tbsp of apple cider vinegar if desired.

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