Crispy Potatoes With Sunshine Beans

Crispy Potatoes With Sunshine Beans

Crispy potatoes are one of those things we genuinely can't stop making, and this version with sunshine beans has become a proper staple in our kitchens. The potatoes get smashed and hit with a little maple syrup before their second roast, which sounds simple but trust us, it takes them somewhere completely next level. You get this incredible sweet, salty crunch on the outside and fluffy softness in the middle, all sitting on top of these bright, creamy beans that taste like actual sunshine. It's the kind of side dish that ends up stealing the whole show. Make this tonight and you'll see exactly what we mean.

Cook: 25 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large baking tray
  • Saucepan
  • Blender
  • Soak saffron threads in 2 tbsp warm water

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

Method

1

Prepare ingredients

  • Roughly chop the carrots
  • Drain the beans
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
3

Cook carrot

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

Tips & Variations

  • Nail the crush: Don't go too hard when you're smashing the potatoes. You want them opened up and flat but still mostly in one piece. A jar works brilliantly for this, just press down firmly and evenly.
  • Maple swap: If you don't have maple syrup to hand, agave works really well here too. We've tried both loads of times and honestly either does the job.
  • Make it a main: This is brilliant as a side but if you want to bulk it out into a full meal, pile it into a bowl with some wilted greens or a simple green salad and you're good to go.

Why This Works

The real secret here is the double roast. Getting the potatoes golden first and then crushing them before adding the maple syrup means every craggy edge caramelises and crisps up beautifully. What really makes this sing is that contrast between the sweet, sticky potatoes and the earthy, velvety beans underneath. It's a combination we kept coming back to until we got it just right.