Greek White Beans & Lemony Potatoes

Microwave potatoes in medium microwave-safe bowl until fork-tender, 3 to 4 minutes. Set aside to cool briefly. (TIP: All microwaves are different; increase cook time as needed to ensure potatoes are tender. You can also cover potatoes with 1 inch water in small saucepan and boil until fork-tender, 12 to 15 minutes.)

Meanwhile, heat 1 tbsp olive oil in medium saucepan over medium heat. Add onion, leeks, and a pinch of salt and pepper and cook until softened, 5 to 7 minutes. Add garlic and just 1 tsp dill and cook until fragrant, 1 to 2 minutes. Stir in beans, lemon juice, and 2 tbsp water and cook until warmed through. Remove from heat and cover to keep warm.

Place cooled potatoes on clean work surface and gently press each potato until sides blister open. Heat 2 tbsp olive oil in large nonstick skillet over medium-high heat and add smashed potatoes and a pinch of salt and pepper. Cook potatoes until golden brown and crispy, 4 to 6 minutes per side. Off heat, sprinkle with just 1 tsp oregano and lemon zest.

Stir parsley into beans and divide between serving bowls. Top with lemony potatoes and serve with tzatziki. Dig in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.