Greek-Style Potatoes & Green Beans (Fasolakia)

This may very well be the easiest dish in the world.  It’s also one of the most comforting and delicious… how convenient.  It’s a Greek take on potatoes and green (aka string) beans (called Fasolakia in Greek) that’s crazy simple and scrumptious.  I can’t stress that simplicity part enough; a handful of ingredients, one pot, and a half hour… boom, dinner done.  Plus, it’s a nostalgic happy food for me… it reminds me of my yiayia (my grandma in Greek).  She made this all the time.  And now, it’s become a staple in my house, too.  There’s just something about it… it’s warm, healthy, easy, quick, and comforting.  The best of all worlds.


The key to this dish is really the topping.  It’s super simple- just garlic, parsley, and olive oil- but on top of these subtly seasoned veggies, it’s perfection.  The garlic is raw… so this may not be the best first-date meal, but for those who don’t mind some garlicky kick, it’s tasty tasty stuff.  Added bonus, this dish goes with pretty much anything it’s served with… seafood, meat, chicken, veggies, Mediterranean, French, and American (whatever that is anyway).  It goes with it all.

You can do this with any potatoes you have on hand… big, small, gold, or purple.  I’ve always used red.  That’s what my yiayia, my mom, and my brother have always used… but when I’ve mixed it up, it’s still pretty tasty stuff.  If you have the choice though, I say stick to the classic red.


This is actually one of the first dishes I ever learned how to make… when I was teeny tiny.  I used to just crack open a can of Italian seasoned diced tomatoes and toss it in with the potatoes, but now I’ve decided whole tomatoes are ideal. You don’t have to add in extra seasoning (besides salt, pepper, and the bay leaves) if you don’t want, but I sometimes toss in a little dried oregano or thyme in there, too.  It’s not needed though, so I have it written in as optional below.  Totally your choice… it’s a simple dish that’s meant to be simple- less is more sometimes.  :)


serves 4   


4-5 medium-sized red potatoes (approx. 2 lbs)

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)



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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About Me

Hi, I'm Natalie! I like to cook, eat, and adventure. I live in a little home with an itty-bitty kitchen, a crazy feline, and a very hungry boyfriend. Lots of cooking and devouring goes down here. Farmer's markets inspire me, as do the seasons and travel. I create simple recipes using wholesome real food. Enjoy!

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