Smashed Potatoes on Romesco Beans

40 mins
Serves 4
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Directions

  1. 1Preheat oven to 200°C.
  2. 2Preheat oven to 200°C.
  3. 3Preheat oven to 200°C.
  4. 4Halve any larger potatoes.
  5. 5Halve any larger potatoes.
  6. 6Halve any larger potatoes.
  7. 7Toss potatoes with olive oil, thyme, salt and pepper and roast for 25 minutes.
  8. 8Toss potatoes with olive oil, thyme, salt and pepper and roast for 25 minutes.
  9. 9Toss potatoes with olive oil, thyme, salt and pepper and roast for 25 minutes.
  10. 10Lightly crush each potato, drizzle over the maple syrup and roast for a further 15–20 minutes until extra crispy.
  11. 11Lightly crush each potato, drizzle over the maple syrup and roast for a further 15–20 minutes until extra crispy.
  12. 12Lightly crush each potato, drizzle over the maple syrup and roast for a further 15–20 minutes until extra crispy.
  13. 13Blitz the beans, peppers, garlic, tomato paste, smoked paprika and almonds until smooth.
  14. 14Blitz the beans, peppers, garlic, tomato paste, smoked paprika and almonds until smooth.
  15. 15Blitz the beans, peppers, garlic, tomato paste, smoked paprika and almonds until smooth.
  16. 16Season romesco well.
  17. 17Season romesco well.
  18. 18Season romesco well.
  19. 19Spread the romesco beans onto a serving platter.
  20. 20Spread the romesco beans onto a serving platter.
  21. 21Spread the romesco beans onto a serving platter.
  22. 22Pile the crispy potatoes over the romesco beans.
  23. 23Pile the crispy potatoes over the romesco beans.
  24. 24Pile the crispy potatoes over the romesco beans.
  25. 25Finish with fresh herbs and chilli.
  26. 26Finish with fresh herbs and chilli.
  27. 27Finish with fresh herbs and chilli.

Ingredients

  • 1 kg new potatoes
  • 1 kg new potatoes
  • 1 kg new potatoes
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 1 tbsp dried thyme
  • 1 tbsp dried thyme
  • 1 tbsp dried thyme
  • 1 tbsp flaky sea salt
  • 1 tbsp flaky sea salt
  • 1 tbsp flaky sea salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 4 jarred peppers
  • 4 jarred peppers
  • 4 jarred peppers
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 150 g roasted almonds
  • 150 g roasted almonds
  • 150 g roasted almonds
  • 2 x 400g tins cannellini beans, drained and rinsed
  • 2 x 400g tins cannellini beans, drained and rinsed
  • 2 x 400g tins cannellini beans, drained and rinsed
  • Salt and pepper to taste
  • Salt and pepper to taste
  • Salt and pepper to taste
  • Fresh parsley or coriander
  • Fresh parsley or coriander
  • Fresh parsley or coriander
  • Sliced red chilli
  • Sliced red chilli
  • Sliced red chilli

Equipment

ovenserving platter

Tips

  • Add a splash of water to loosen the romesco beans if needed.