# Smashed Potatoes on Romesco Beans

New potatoes roasted until golden, finished with a maple glaze for extra crispiness - piled over a smoky, nutty romesco bean sauce blended with roasted almonds, charred peppers and smoked paprika.

- Servings: 4 servings
- Total time: 40 min
- Cuisine: Spanish
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- oven
- serving platter

## Tips

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

## Source

- Original video: https://pro.tiktok.com/t/ZGdHmHAS8/
- Recipe page: https://www.cliprecipe.com/recipe/15c44456-1da8-4032-ad1a-5b39675bbc7f
- Extracted: 2026-05-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt