# Smashed Potatoes with Beetroot Beans

Golden, crispy smashed potatoes meet smooth, velvety beetroot beans in this flavour-packed dish. Herby, salty, and perfectly roasted spuds with a creamy, earthy bean blend—finished with a drizzle of oil and fresh dill.

- Total time: 50 min
- Cuisine: Middle Eastern
- Category: Drink
- Language: en

## 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

## Instructions

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

## Equipment

- oven
- fork
- blender
- aluminum foil

## Source

- Original video: https://www.instagram.com/reel/DGvxdgnohj_/?igsh=MW5ic3lpNWs0MmF0dQ==
- Recipe page: https://www.cliprecipe.com/recipe/40e9c67d-54ff-4deb-bdec-6fc28b6b2498
- Extracted: 2025-03-29

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