Smashed Potatoes With Beetroot Beans — a plant-based recipe by BOSH!
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Smashed Potatoes With Beetroot Beans

Serves 4

Ingredients

  • 1kg new potatoes
  • 2 tsp dried dill
  • 1 tsp dried thyme
  • 1.5 tbsp flakey salt
  • 1 tbsp maple syrup
  • 3 medium beetroots
  • 2 x 400g tins cannellini beans
  • 1 cloves garlic
  • 2 tbsp tahini
  • Juice of 1 lemon
  • 1 tbsp olive oil
  • 1/2 tsp ground cumin
  • Salt and pepper
  • Fresh dill sprigs
  • A drizzle of dill oil or extra virgin olive oil

Method

1

Make dill salt

  • Combine the dried dill and thyme with the salt
2

Roast the potatoes

  • Peel the beetroot then wrap the beetroot in foil with a 1 tbsp olive oil and a pinch of salt
  • Place the foiled beetroot and the potatoes into a large baking tray and cover with the dill salt
  • Mix well so all of the potatoes are coated in the spices before drizzling with a good amount of olive oil
  • Mix again and cook for 35 minutes
3

Smash the potatoes

  • After 35 minutes, remove the beetroot and set aside
  • Crush the potatoes using a fork and drizzle with the maple syrup and place back in the oven for 15 more minutes to crisp up
  • Keep the potatoes warm while you make the beetroot beans
4

Make the beetroot beans

  • Drain and rinse the beans
  • Add the beans, beetroot, garlic, tahini, lemon juice and cumin to the blender and blend until very smooth, adding a little water or plant based milk if needed, taste and season to perfection with salt and pepper
5

Serve

  • Dollop the beetroot beans onto your serving platter
  • Top with the super crispy potatoes
  • Garnish with a drizzle of yoghurt, dill oil or extra virgin olive oil, dill fronds and some lemon zest and tuck in!