Lemon Potatoes With Beans and Feta - Ellie Krieger

Ingredients

• 5 medium Yukon Gold potatoes (1 1/4 to 1 1/2 pounds), unpeeled and quartered lengthwise into wedges
• 1/4 cup olive oil
• 1/3 cup fresh lemon juice (from 1 1/2 large lemons)
• 1/3 cup water
• 3/4 teaspoon kosher salt, divided
• 8 ounces green beans, or haricots verts, trimmed
• One (15 -ounce) can butter beans or another white bean, such as cannellini, drained and rinsed
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup crumbled feta cheese (2 ounces)