Greek Butter Beans

Microwave potatoes in medium microwave-safe bowl until fork-tender, 3 to 4 minutes. Set aside to cool briefly. (TIPS: 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 3 tbsp olive oil in same saucepan over medium heat. Add onion, leeks, ¼ tsp salt, and a pinch of 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. (4-servings: use 6 tbsp olive oil, ½ tsp salt, 2 tsp dill, ¼ cup water)

Place cooled potatoes on clean work surface and gently press each potato until sides blister open. Heat 1 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, 5 to 8 minutes per side. Off heat, sprinkle with just 1 tsp oregano and lemon zest. (4-servings: use 2 tbsp olive oil)

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