Smashed Potatoes With Beetroot Beans
- 15 ingredients
These Smashed Potatoes with Beetroot Beans are hearty, wholesome, and packed with fibre and plant-based protein. We’ve roasted golden smashed potatoes with dill and thyme until super crispy and paired them with a rich, velvety blend of beetroot and cannellini beans! Enjoy!
Serves: 4
Ingredients
Smashed Potatoes
- 1kg new potatoes
- 2 tsp dried dill
- 1 tsp dried thyme
- 1.5 tbsp flakey salt
- 1 tbsp maple syrup
Blended Beetroot Beans
- 3 medium beetroots
- 2 x 400g tins cannellini beans
- 1 cloves garlic
- 2 tbsp tahini
- Juice of 1 lemon
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- Salt and pepper
Optional Toppings
- Fresh dill sprigs
- A drizzle of dill oil or extra virgin olive oil
Before you start
Lined oven tray | Blender
Step 1
Make dill salt
- Combine the dried dill and thyme with the salt
Ingredients
- 1kg new potatoes
- 2 tsp dried dill
- 1 tsp dried thyme
- 1.5 tbsp flakey salt
- 1 tbsp maple syrup
- 3 medium beetroots
- 2 x 400g tins cannellini beans
- 1 cloves garlic
- 2 tbsp tahini
- Juice of 1 lemon
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- Salt and pepper
- Fresh dill sprigs
- A drizzle of dill oil or extra virgin olive oil
Step 2
Roast the potatoes
- Peel the beetroot then wrap the beetroot in foil with a 1 tbsp olive oil and a pinch of salt
- Place the foiled beetroot and the potatoes into a large baking tray and cover with the dill salt
- Mix well so all of the potatoes are coated in the spices before drizzling with a good amount of olive oil
- Mix again and cook for 35 minutes
Ingredients
- 1kg new potatoes
- 2 tsp dried dill
- 1 tsp dried thyme
- 1.5 tbsp flakey salt
- 1 tbsp maple syrup
- 3 medium beetroots
- 2 x 400g tins cannellini beans
- 1 cloves garlic
- 2 tbsp tahini
- Juice of 1 lemon
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- Salt and pepper
- Fresh dill sprigs
- A drizzle of dill oil or extra virgin olive oil
Step 3
Smash the potatoes
- After 35 minutes, remove the beetroot and set aside
- Crush the potatoes using a fork and drizzle with the maple syrup and place back in the oven for 15 more minutes to crisp up
- Keep the potatoes warm while you make the beetroot beans
Ingredients
- 1kg new potatoes
- 2 tsp dried dill
- 1 tsp dried thyme
- 1.5 tbsp flakey salt
- 1 tbsp maple syrup
- 3 medium beetroots
- 2 x 400g tins cannellini beans
- 1 cloves garlic
- 2 tbsp tahini
- Juice of 1 lemon
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- Salt and pepper
- Fresh dill sprigs
- A drizzle of dill oil or extra virgin olive oil
Step 4
Make the beetroot beans
- Drain and rinse the beans
- Add the beans, beetroot, garlic, tahini, lemon juice and cumin to the blender and blend until very smooth, adding a little water or plant based milk if needed, taste and season to perfection with salt and pepper
Ingredients
- 1kg new potatoes
- 2 tsp dried dill
- 1 tsp dried thyme
- 1.5 tbsp flakey salt
- 1 tbsp maple syrup
- 3 medium beetroots
- 2 x 400g tins cannellini beans
- 1 cloves garlic
- 2 tbsp tahini
- Juice of 1 lemon
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- Salt and pepper
- Fresh dill sprigs
- A drizzle of dill oil or extra virgin olive oil
Step 5
Serve
- Dollop the beetroot beans onto your serving platter
- Top with the super crispy potatoes
- Garnish with a drizzle of yoghurt, dill oil or extra virgin olive oil, dill fronds and some lemon zest and tuck in!
Ingredients
- 1kg new potatoes
- 2 tsp dried dill
- 1 tsp dried thyme
- 1.5 tbsp flakey salt
- 1 tbsp maple syrup
- 3 medium beetroots
- 2 x 400g tins cannellini beans
- 1 cloves garlic
- 2 tbsp tahini
- Juice of 1 lemon
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- Salt and pepper
- Fresh dill sprigs
- A drizzle of dill oil or extra virgin olive oil