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