There is one Greek restaurant here in New York that serves delicious lemon potatoes. They remove the skins of their potatoes, which makes the potatoes more buttery and luscious. I really hadn’t been in the habit of removing my potato skins, but now I love to do so—especially when I simply boil the potatoes, as I do in this recipe. Once your potatoes have cooled, the skins slide off with relative ease. You could slice your potatoes or leave them whole, as I did in the photo. Sprinkle them with salt and set them aside. The sauce is added while still hot, so the potatoes will reheat a bit as a result.
The white beans in this recipe are another ode to Greek potatoes. Buttery, substantive: I love them. I used Gigagntes here for fun—I really never cook with them as I gravitate to sorana and cannellini most often—but why not? You could certainly crush your beans a bit in the pan to release some of their meat into the sauce.
The sauce has wonderfully layered flavors. The apple cider vinegar lends just enough acidity—and 1 tbsp is the right amount. Certainly if you taste the dish and want more acidity, add another hit while the dish is still warm, and mix through. Yet the acidity of the lemon should shine in this dish. The 2 tbsp of miso also work quite well. I tested the recipe with 1 tbsp, and it didn’t lend enough earthiness.
Finally, dill pairs well with the earthiness of this dish, since dill’s flavor profile is bright and sweet. It’s often left raw as a topping, but mixing it into the dish tastes awesome.
The necessary tools for this recipe are minimal: a pot, a baking sheet and a pan. Enjoy, and leave a comment below if you try it!
Those melt-in-your-mouth lemon potatoes you love at restaurants, with white beans, miso, dill and apple cider vinegar.
20 minutes
30 minutes
50 minutes
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.
Leave a Comment