Crispy Potatoes on a Yellow Bean Base

Crispy Potatoes With Sunshine Beans

  • Not too tricky
  • 0:25 m
  • 16 ingredients

Super crispy smashed roast potatoes flavoured with dill and maple syrup served on a bed of golden velvety butterbeans. This dish has got the lot - fibre, protein, plant points and of course - flavour. Find the full recipe below!
 

Serves: 4

Ingredients

For the potatoes

  • 1kg new potatoes
  • 3 tbsp olive oil
  • 1 tbsp dried thyme
  • 1 tbsp flakey sea salt
  • Pinch pepper
  • 1 tbsp maple syrup

For the yellow beans

  • 2 carrots
  • 1 garlic clove
  • 3 tbsp tahini
  • 2 × 400g tin butter beans
  • A small pinch of saffron threads (soaked in 2 tbsp warm water)
  • 2 tsp turmeric
  • Salt and pepper to taste

Garnish

  • Maple syrup
  • Fresh coriander
  • Sliced red chilli

Before you start

Baking tray lined with parchment | Medium saucepan | Oven preheated to 200°C

Step 1

Prepare ingredients

  • Roughly chop the carrots
  • Drain the beans

Ingredients

  • 1kg new potatoes
  • 3 tbsp olive oil
  • 1 tbsp dried thyme
  • 1 tbsp flakey sea salt
  • Pinch pepper
  • 1 tbsp maple syrup
  • 2 carrots
  • 1 garlic clove
  • 3 tbsp tahini
  • 2 × 400g tin butter beans
  • A small pinch of saffron threads (soaked in 2 tbsp warm water)
  • 2 tsp turmeric
  • Salt and pepper to taste
  • Maple syrup
  • Fresh coriander
  • Sliced red chilli

Step 2

Roast the potatoes

  • Place potatoes on the baking tray
  • Drizzle with 2 tbsp olive oil, then sprinkle on thyme and salt
  • Roast for 30 minutes or until crispy and golden
  • Crush with a jar or the back of a fork, drizzle with the maple syrup then roast for a further 15-20 minutes until super crispy

Ingredients

  • 1kg new potatoes
  • 3 tbsp olive oil
  • 1 tbsp dried thyme
  • 1 tbsp flakey sea salt
  • Pinch pepper
  • 1 tbsp maple syrup
  • 2 carrots
  • 1 garlic clove
  • 3 tbsp tahini
  • 2 × 400g tin butter beans
  • A small pinch of saffron threads (soaked in 2 tbsp warm water)
  • 2 tsp turmeric
  • Salt and pepper to taste
  • Maple syrup
  • Fresh coriander
  • Sliced red chilli

Step 3

Cook carrot

  • Meanwhile place the carrot in a saucepan with water and bring to a boil
  • Boil for 12 minutes until tender
  • Drain

Ingredients

  • 1kg new potatoes
  • 3 tbsp olive oil
  • 1 tbsp dried thyme
  • 1 tbsp flakey sea salt
  • Pinch pepper
  • 1 tbsp maple syrup
  • 2 carrots
  • 1 garlic clove
  • 3 tbsp tahini
  • 2 × 400g tin butter beans
  • A small pinch of saffron threads (soaked in 2 tbsp warm water)
  • 2 tsp turmeric
  • Salt and pepper to taste
  • Maple syrup
  • Fresh coriander
  • Sliced red chilli

Step 4

Blend beans

  • Add the carrots, garlic, beans, turmeric, tahini, Nooch and the soaked saffron (along with its water) into the pan
  • Gradually pour in water until the desired consistency
  • Taste and season with salt and pepper

Ingredients

  • 1kg new potatoes
  • 3 tbsp olive oil
  • 1 tbsp dried thyme
  • 1 tbsp flakey sea salt
  • Pinch pepper
  • 1 tbsp maple syrup
  • 2 carrots
  • 1 garlic clove
  • 3 tbsp tahini
  • 2 × 400g tin butter beans
  • A small pinch of saffron threads (soaked in 2 tbsp warm water)
  • 2 tsp turmeric
  • Salt and pepper to taste
  • Maple syrup
  • Fresh coriander
  • Sliced red chilli

Step 5

Time to serve

  • Swirl the blended beans on a serving platter
  • Top with the crispy potatoes and scatter over fresh more maple syrup, red chilli and fresh coriander

Ingredients

  • 1kg new potatoes
  • 3 tbsp olive oil
  • 1 tbsp dried thyme
  • 1 tbsp flakey sea salt
  • Pinch pepper
  • 1 tbsp maple syrup
  • 2 carrots
  • 1 garlic clove
  • 3 tbsp tahini
  • 2 × 400g tin butter beans
  • A small pinch of saffron threads (soaked in 2 tbsp warm water)
  • 2 tsp turmeric
  • Salt and pepper to taste
  • Maple syrup
  • Fresh coriander
  • Sliced red chilli