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Greek-Style Potatoes & Green Beans (Fasolakia)


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Rate this recipe 4.5/5 (14 Votes)


  • 1 yellow onion (approx. 2 cups chopped)
  • bunch of string beans (approx. 1/2 lb)
  • 2 bay leaves
  • 10 peeled tomatoes (whole stewed or fresh, 2 cups chopped)
  • 4 cloves garlic
  • handful fresh parsley, about 1/4 cup
  • salt and pepper, to taste (about 1/2 tsp each)
  • 2 tbsp olive oil, plus 3 tbsp for topping
  • 1/2 tsp dried oregano (optional)


Adapted from


Step 1

Prepare the string beans… rinse well and trim all stems
Quarter the potatoes and give the onion a rough chop
Roughly chop tomatoes (keep any juices)
Heat a couple of tbsp olive oil in a large pot or Dutch oven over medium heat
Add the onion, potatoes, tomatoes, and bay leaves
Sprinkle with salt and pepper (and oregano, if using) and stir
Set string beans on top of potatoes
Cover and then reduce heat to low/medium heat
Cook for about 30 minutes
Meanwhile, finely mince the garlic cloves and parsley
In a small bowl, mix the garlic, parsley, and about 3 tbsp olive oil
Stir to mix and then aside until potatoes are ready
After about a half hour, check potatoes for doneness
Taste for seasonings- add salt and pepper as desired
Remove bay leaves
Plate and top with the garlic-parsley blend
The more of a garlic fan you are, the more you’ll want… I say the more the merrier

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