Green beans and potatoes may sound humble, but when simmered slowly in olive oil, garlic, and ripe tomato, they become something extraordinary. Fasolakia lathera is a staple of home cooking in Greece, especially during the summer when green beans are fresh and plentiful. The dish is hearty enough to serve as a main course, yet light enough to enjoy even on warm days.
The flavor comes from simplicity: potatoes soak up the tomato-rich sauce, the green beans grow tender and silky, and everything is bathed in good olive oil. This is a dish that rewards patience, with the long simmer giving the vegetables time to release their full sweetness. A generous handful of chopped parsley at the end adds freshness and balance. Serve it warm or at room temperature with lemon wedges and crusty bread to mop up the sauce.
Customizing This Dish
- Tomatoes: If tomatoes aren’t in season yet, you can easily use canned crushed tomatoes.
- Potatoes: Any waxy potato works well; red potatoes and fingerlings hold their shape best. Avoid starchy potatoes like russets, which may fall apart.
- Herbs: Fresh dill or oregano can be added in place of or alongside parsley for a different herbal note.
- Add-ins: Sliced carrots can be added with the green beans for extra variety. A pinch of cinnamon or a bay leaf is a subtle but traditional twist.
What to Serve with Fasolakia Lathera
- Crusty bread or pita to soak up the sauce
- Feta cheese and olives on the side
- A simple cucumber and red onion salad with vinegar and oregano
- Rice pilaf or lemony orzo
- Grilled halloumi or fried eggs for extra protein
How to Store and Reheat Leftovers
Let the dish cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water or olive oil if the sauce has thickened too much. Fasolakia lathera tastes even better the next day as the flavors continue to deepen. This dish is not recommended for freezing, as the texture of the beans and potatoes may suffer.
Fasolakia Lathera
- 2/3 cup extra virgin olive oil, divided
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 lbs green beans, trimmed and halved
- 1 lb waxy potatoes (such as Red or fingerling potatoes), peeled and cut into 1-inch chunks
- 1 1/4 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper, or to taste
- 1/4 tsp sugar (optional, to balance acidity)
- 2 cups tomatoes, grated
- 1/4 cup water
- 1/4 cup chopped flat-leaf parsley, plus more for garnish
- Lemon wedges, for serving (optional)
- In a wide, heavy-bottomed pot or Dutch oven, heat 1/3 cup olive oil over medium heat. Add the onion and cook for 5–6 minutes, until soft and translucent. Stir in the garlic and cook for 1 more minute until fragrant.
- Stir in the green beans, potatoes, salt, pepper, and sugar (if using). Toss well to coat the vegetables in the oil and aromatics.
- Add the tomatoes and 1/4 cup water. Bring to a gentle simmer, then reduce the heat to low. Cover and cook for 40–45 minutes, stirring occasionally, until the beans and potatoes are tender and the sauce has thickened. Add a splash more water if the pot dries out before the vegetables are done.
- Stir in the parsley and remaining 1/3 cup olive oil. Taste and adjust the seasoning.
- Let sit off the heat for 10 minutes before serving to allow flavors to meld. Serve warm or at room temperature with lemon wedges and plenty of bread.
- Since so much of the rich flavor of this dish comes from olive oil, this is a great place to splurge on some really good stuff. Look for a Greek extra virgin olive oil if you can.
