# SMASHED POTATOES ON ROMESCO BEANS

New potatoes are roasted until golden, finished with a maple glaze, and 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 tins (400g each) 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.
4. Roast for 25 minutes.
5. Lightly crush each potato.
6. Drizzle over the maple syrup and roast for a further 15–20 minutes until extra crispy.
7. Blitz the beans, peppers, garlic, tomato paste, smoked paprika and almonds until smooth.
8. Add a splash of water to loosen if needed.
9. Season well.
10. Spread the romesco beans onto a serving platter.
11. Pile over the crispy potatoes.
12. Finish with fresh herbs and chilli.

## Equipment

- oven
- serving platter

## Source

- Original video: https://www.facebook.com/share/r/18i6Xsgj8V/
- Recipe page: https://www.cliprecipe.com/recipe/5001f7e4-e2c0-4b5c-a35a-8e31676a2135
- Extracted: 2026-04-11

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