Directions
- 1Preheat oven to 200°C.
- 2Halve any larger potatoes.
- 3Toss potatoes with olive oil, thyme, salt and pepper and roast for 25 minutes.
- 4Lightly crush each potato, drizzle over the maple syrup and roast for a further 15–20 minutes until extra crispy.
- 5Blitz the beans, peppers, garlic, tomato paste, smoked paprika and almonds until smooth.
- 6Season romesco well.
- 7Spread the romesco beans onto a serving platter.
- 8Pile the crispy potatoes over the romesco beans.
- 9Finish with fresh herbs and chilli.
Ingredients
- 1 kg new potatoes
- 3 tbsp olive oil
- 1 tbsp dried thyme
- 1 tbsp flaky sea salt
- 1 pinch pepper
- 1 tbsp maple syrup
- 4 jarred peppers
- 2 garlic cloves
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 150 g roasted almonds
- 2 x 400g tins cannellini beans, drained and rinsed
- Salt and pepper to taste
- Fresh parsley or coriander
- Sliced red chilli
Equipment
ovenserving platter
Tips
- Add a splash of water to loosen the romesco beans if needed.
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