Name: Crispy potato & bean bowls
Total time: 30 min
Yield: About 2–3 servings
Ingredients: 1 lb small potatoes; 1 can white beans (about 15 oz per can); ½ lb green beans, fresh or frozen; ½ cup plain yogurt; 1 lemon; From your pantry: oil, paprika, salt and pepper.; Optional: Parsley

Crispy potato & bean bowls

Golden potatoes, warm white beans and green beans with lemony yogurt.

Published September 29, 2026 · Updated October 16, 2026

About 2–3 servings · Estimated 30 minutes

Golden potatoes, white beans and green beans with lemon yogurt and parsley in a ceramic bowl

Ingredients & method

Need another measuring unit? Convert cups, tablespoons and teaspoons. Keep the ingredient’s preparation and the recipe’s stated amounts.

Check off ingredients and steps as you cook. Reset clears the check marks; quantities and instructions stay the same.

Ingredients

From your pantry: oil, paprika, salt and pepper.

Optional: Parsley

Method

Cut the potatoes into even ½-inch pieces. Drain the white beans, trim the green beans if fresh, and put a separate saucepan of water on to heat for the green beans.
Put 1 tbsp oil and 2 tbsp water in a skillet with the potatoes and set it over medium heat. Cover and cook for about 12 minutes, stirring occasionally to move the pieces from the edges to the center and checking that they are beginning to soften.
Remove the lid and continue cooking for about 5–8 minutes. Let the remaining moisture evaporate, then turn the potatoes occasionally so their surfaces become golden; check that the centers are tender before adding the white beans.
While the potatoes cook, simmer fresh green beans in the separate saucepan for 5–7 minutes, until tender. For frozen beans, follow their package directions instead. Drain the cooked green beans well so excess water does not dilute the finished bowls.
Stir the drained white beans into the golden potatoes and heat for 2–3 minutes, turning gently to avoid crushing the beans. Season the mixture with paprika, salt and black pepper.
Put the ½ cup plain yogurt in a small bowl and stir in a little juice from the lemon. Taste and add more lemon juice if wanted; you can leave some of the lemon unused.
Divide the hot potatoes, white beans and drained green beans among bowls, making about 2–3 servings. Spoon the lemon yogurt over the top and finish with parsley if using.

Recipe note: Use any cooked vegetable you need to finish. A little extra lemon brightens the beans.

Give the potatoes their two cooking stages

The covered stage uses the measured water to help soften the potato pieces. The uncovered stage then lets that moisture evaporate before the surfaces turn golden. Keep these stages separate: trying to brown a wet panful immediately works against the order in the method.

Turn pieces from the edges toward the center during the covered cooking. After uncovering, check both the surface color and a potato center before adding the drained white beans. The beans only need their short warming stage; they do not need to spend the full potato cooking time being stirred around the skillet.

Build bowls without watering down the yogurt

Cook the green beans in their separate saucepan while the potatoes finish, following the package for frozen beans. Drain them thoroughly before portioning. Loose cooking water would run into the potatoes and lemon yogurt when the components meet in the bowls.

Mix the yogurt separately and add lemon gradually as directed; the recipe does not require using the entire lemon. Divide the potatoes, beans and green beans before spooning on the yogurt. The batch makes about two to three servings, so choose a portion plan before treating that approximate yield as an exact scaling number.