Smashed Potatoes with Beetroot Beans

Name: Smashed Potatoes with Beetroot Beans
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 1 kg new potatoes; 2 tsp dried dill; 1 tsp dried thyme; 1.5 tbsp flakey salt; 1 tbsp maple syrup; 3 beetroots; 800 g cannellini beans; 1 clove garlic; 2 tbsp tahini; 1 lemon juice; 1 tbsp olive oil; 0.5 tsp ground cumin; 0 salt; 0 pepper; 0 fresh dill sprigs; 0 dill oil or extra virgin olive oil

50m

Serves 1

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Smashed Potatoes with Beetroot Beans

instagram.com

50m

Serves 1

Directions

1Roast the potatoes and beetroots: Peel and wrap beetroots in foil with olive oil and salt. Toss potatoes with dill, salt, and olive oil. Roast both at 200°C for 35 mins.
2Smash and crisp: Remove beetroots and crush potatoes with a fork. Drizzle with maple syrup and bake for 15 more minutes.
3Make the beetroot beans: Blend beetroots, beans, garlic, tahini, lemon juice, cumin and olive oil until smooth. Add water if needed and season to taste.
4Serve and enjoy: Spread the beetroot beans on a plate, top with crispy potatoes and garnish with oil and fresh dill.

Ingredients

1 kg new potatoes
2 tsp dried dill
1 tsp dried thyme
1.5 tbsp flakey salt
1 tbsp maple syrup
3 beetroots
800 g cannellini beans
1 clove garlic
2 tbsp tahini
1 lemon juice
1 tbsp olive oil
0.5 tsp ground cumin
0 salt
0 pepper
0 fresh dill sprigs
0 dill oil or extra virgin olive oil

Equipment

ovenforkblenderaluminum foil

Smashed Potatoes with Beetroot Beans

Smashed Potatoes with Beetroot Beans

Directions

Ingredients

Equipment

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