Description
These Macedonian Braised Potatoes combine tender Yukon gold potatoes, green beans, and a rich tomato-herb broth for a comforting, one-pot Mediterranean dish that’s both hearty and healthy.
Ingredients
Units
Scale
- 3 tablespoons olive oil, plus more for drizzling
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon sweet or smoked paprika
- 1 pound Yukon gold potatoes, peeled and cut into 1-inch cubes
- 1 pound green beans, trimmed and cut into 2-inch pieces
- 1 1/2 cups vegetable broth
- 1/2 teaspoon baking soda
- 1 (14 oz) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 1/2 teaspoons salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley, plus more for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3–4 minutes.
- Stir in garlic, thyme, oregano, and paprika. Cook for 1 minute until fragrant.
- Add potatoes and green beans, stirring to coat in the oil and spices.
- Pour in vegetable broth and add baking soda, diced tomatoes with juice, tomato paste, salt, and pepper. Stir to combine.
- Bring to a simmer, cover, and cook for 25–30 minutes until vegetables are tender.
- Uncover and simmer for 5 more minutes to reduce the broth slightly.
- Stir in lemon juice and chopped parsley.
- Serve warm with a drizzle of olive oil and garnish with extra parsley if desired.
Notes
- Yukon gold potatoes hold their shape well during braising.
- Add a pinch of sugar if the tomatoes are too acidic.
- This dish tastes even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 6g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg