Smashed Potatoes with Beetroot Beans

50 mins
Serves 1
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Directions

  1. 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.
  2. 2Roast 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.
  3. 3Roast 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.
  4. 4Smash and crisp: Remove beetroots and crush potatoes with a fork. Drizzle with maple syrup and bake for 15 more minutes.
  5. 5Smash and crisp: Remove beetroots and crush potatoes with a fork. Drizzle with maple syrup and bake for 15 more minutes.
  6. 6Smash and crisp: Remove beetroots and crush potatoes with a fork. Drizzle with maple syrup and bake for 15 more minutes.
  7. 7Make the beetroot beans: Blend beetroots, beans, garlic, tahini, lemon juice, cumin and olive oil until smooth. Add water if needed and season to taste.
  8. 8Make the beetroot beans: Blend beetroots, beans, garlic, tahini, lemon juice, cumin and olive oil until smooth. Add water if needed and season to taste.
  9. 9Make the beetroot beans: Blend beetroots, beans, garlic, tahini, lemon juice, cumin and olive oil until smooth. Add water if needed and season to taste.
  10. 10Serve and enjoy: Spread the beetroot beans on a plate, top with crispy potatoes and garnish with oil and fresh dill.
  11. 11Serve and enjoy: Spread the beetroot beans on a plate, top with crispy potatoes and garnish with oil and fresh dill.
  12. 12Serve 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
  • 1 kg new potatoes
  • 1 kg new potatoes
  • 2 tsp dried dill
  • 2 tsp dried dill
  • 2 tsp dried dill
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1.5 tbsp flakey salt
  • 1.5 tbsp flakey salt
  • 1.5 tbsp flakey salt
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 3 beetroots
  • 3 beetroots
  • 3 beetroots
  • 800 g cannellini beans
  • 800 g cannellini beans
  • 800 g cannellini beans
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 2 tbsp tahini
  • 2 tbsp tahini
  • 2 tbsp tahini
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 0 fresh dill sprigs
  • 0 fresh dill sprigs
  • 0 fresh dill sprigs
  • 0 dill oil or extra virgin olive oil
  • 0 dill oil or extra virgin olive oil
  • 0 dill oil or extra virgin olive oil

Equipment

ovenforkblenderaluminum foil