Description
Delicious smashed potatoes topped with a creamy beetroot and bean spread, offering a delightful balance of flavors and textures.
Ingredients
Scale
- 1 kg new potatoes
- 2 tsp dried dill
- 1 tsp dried thyme
- 1.5 tbsp flaky salt
- 1 tbsp maple syrup
- 3 medium beetroots
- 2 x 400g tins of beans (e.g., chickpeas or black beans)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Preheat your oven to 200°C (400°F).
- Boil the new potatoes in a large pot of salted water until tender, about 15-20 minutes.
- Drain the potatoes and allow them to cool slightly.
- Smashed each potato on a baking sheet using a fork or the bottom of a glass.
- Drizzle with olive oil and sprinkle with dried dill, thyme, and flaky salt.
- Roast in the oven for 25-30 minutes until golden and crispy.
- Peel and chop the beetroots, then simmer in water until soft, about 30 minutes.
- Blend the cooked beetroots and beans with olive oil, salt, and pepper until smooth.
- Serve the crispy potatoes topped with the beetroot bean blend and garnish with fresh dill.
Notes
Make the beetroot and bean blend a day ahead for improved flavors. Customize with additional toppings like feta or pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg