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Crispy Smashed Potatoes With Mashed Broad Beans
Smashed Potatoes
1.2 kg Potatoes
2 Tablespoons Sunflower Oil
Mashed Broad Beans
15 g Fresh Mint
50 ml Olive Oil
200 g Broad Beans (podded weight)
1 (400g) Can Cannellini Beans (drained and rinsed)
1/2 Medium Lemon (juiced)
Harissa Dressing
2 Teaspoons Rose Harissa
1 Teaspoon Ground Cumin
1/2 Medium Lemon (juiced)
2 Tablespoons Extra Virgin Olive Oil
Preheat your oven to 200˚c/Gas 6.
Place the roasting potatoes into a large saucepan and cover with water. Season the water heavily with salt. Bring to the boil, then turn down to a simmer and cook for around 15 minutes until the potatoes are just cooked through. (Be careful not to overcook the potatoes as they will just turn to mash when smashing).
Drain the potatoes and pour them onto a shallow oven tray. Use a measuring cup or metal spatula to press down firmly on each of the potatoes. You want to compress the potato to about half its thickness.
Drizzle the 3 tablespoons of sunflower oil over the top of the potatoes and season with salt and black pepper. Place the potatoes into the oven and roast for 30 minutes until crispy and golden brown.
Place the broad beans into a pan of salted water and cook for 2-3 minutes until tender. Drain the beans and then gently squeeze each bean over a mixing bowl until the inner section pops out.
Pour the inner sections of the broad beans and 1/2 the cannellini beans into a small food processor. Pour in the rest of the ingredients for the broad bean mash and whizz into a chunky paste. You may need to add a splash of water to loosen the paste.
In a small bowl combine all the ingredients for the dressing. Mix into an even sauce.
On each of your dinner plates spread a thick bed of broad bean mash. Tip a good helping of smashed potatoes over the mash then pour any remaining cannellini beans in amongst the potatoes. Finish with a drizzle of the harissa dressing and a sprinkling of any remaining fresh mint.
from: lowlyfood.com
1.2 kg Potatoes
2 Tablespoons Sunflower Oil
Mashed Broad Beans
15 g Fresh Mint
50 ml Olive Oil
200 g Broad Beans (podded weight)
1 (400g) Can Cannellini Beans (drained and rinsed)
1/2 Medium Lemon (juiced)
Harissa Dressing
2 Teaspoons Rose Harissa
1 Teaspoon Ground Cumin
1/2 Medium Lemon (juiced)
2 Tablespoons Extra Virgin Olive Oil
Preheat your oven to 200˚c/Gas 6.
Place the roasting potatoes into a large saucepan and cover with water. Season the water heavily with salt. Bring to the boil, then turn down to a simmer and cook for around 15 minutes until the potatoes are just cooked through. (Be careful not to overcook the potatoes as they will just turn to mash when smashing).
Drain the potatoes and pour them onto a shallow oven tray. Use a measuring cup or metal spatula to press down firmly on each of the potatoes. You want to compress the potato to about half its thickness.
Drizzle the 3 tablespoons of sunflower oil over the top of the potatoes and season with salt and black pepper. Place the potatoes into the oven and roast for 30 minutes until crispy and golden brown.
Place the broad beans into a pan of salted water and cook for 2-3 minutes until tender. Drain the beans and then gently squeeze each bean over a mixing bowl until the inner section pops out.
Pour the inner sections of the broad beans and 1/2 the cannellini beans into a small food processor. Pour in the rest of the ingredients for the broad bean mash and whizz into a chunky paste. You may need to add a splash of water to loosen the paste.
In a small bowl combine all the ingredients for the dressing. Mix into an even sauce.
On each of your dinner plates spread a thick bed of broad bean mash. Tip a good helping of smashed potatoes over the mash then pour any remaining cannellini beans in amongst the potatoes. Finish with a drizzle of the harissa dressing and a sprinkling of any remaining fresh mint.
from: lowlyfood.com