Fasalakia Freska (Greek Green Beans and Potatoes)
Blog - February 18, 2017

Picture this:

Athens, Greece, 1979.  I’ve had a long day at the local beach with my cousins.  We come home, eat some watermelon and have our siesta.

Around four pm we are woken up by the aroma of my Yia Yia’s cooking.  It is the best smell ever, the kind that lingers throughout the house.  I could hear her telling the dogs to get out of the kitchen while they were at her feet hoping for food to fall.

Us kids would sit around the table in the kitchen and eat, always with a salad, feta cheese, kalamata olives and fresh bread.  These memories are the best memories of my life.  My Yia Yia never knew this, but I am extremely grateful that she taught my mother how to cook these Greek dishes.

One of my favorite Green dishes is Fasalakia Freska.  This is a fresh green bean and potato dish in a tomato sauce. When she cooked, she did it without measuring anything.  She put her heart into all her cooking and her dishes became tastier the longer they sat in the refrigerator.  I certainly can’t duplicate what she made but with practice I have come pretty close.  It’s pretty easy to make.

Here is the recipe:

Fasalakia Freska (Greek Green Beans and Potatoes)


  • 1 lb fresh green beans, topped and tailed
  • 1 large onion diced
  • 2 medium potatoes peeled and cubed
  • 2 cloves garlic finely sliced
  • 1 Cup olive oil
  • 14 Oz can of tomatoes
  • 1 Cup chopped parsely
  • 1 Lemon


  1. Rinse and drain beans. Cut the tips off.
  2. Saute onion and garlic in hot oil until golden
  3. Add beans and saute for 15 minutes
  4. Cut the potatoes in quarter slices and add them to pan covering them with oil
  5. Add salt and pepper
  6. Add juice of one lemon
  7. Cook covered until beans are tender and potatoes are cooked (about 30 mins)
  8. Add water if needed
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Fresh beans are the best.  I got these from our local farmers market.

Garlic, lemon and onion are common ingredients in Greek food.

Olive oil is in EVERYTHING.

Parsley is also a common denominator in many Greek dishes.

Don’t forget to mix it up periodically while cooking.

This has to be one of my favorite dishes.  I hope to share more with you. Enjoy.



  1. My father was Armenian and his mother taught my Polish mother about making this dish. The only difference was a protein boost by browning some lamb at the start. Neck bones were affordable for our family of limited means and, though they provided a modest amount of meat, the bones and cartilage added to the flavor and body of the dish. It’s a great winter stew and, your meatless version is great any time of year and I have enjoyed it cool or at room temperature during the Summer months. By the way, you are right about the olive oil (no substitutes) and I, for one, celebrate its ubiquitous presence in Mediterranean dishes. Thanks for the post.

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