Smashed Potatoes with Beetroot Beans
Crispy vegan smashed potatoes with dill and thyme on a velvety blend of roasted beetroot and cannellini beans. Ready in 65 minutes.
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Cooking tools:
- Oven
- Mixing bowl
- Baking sheet
- Aluminum foil
- Peeler
- Fork
- Blender
- Colander
- Measuring spoon
- Microplane
- Serving platter
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 1kg new potatoes
- 2 tsp dried dill
- 1 tsp dried thyme
- 1 1/2 tbsp flaky salt
- 1 tbsp maple syrup
- 3 tbsp olive oil
- 3 medium beetroots
- 2 x 400g tins cannellini beans
- 1 clove garlic
- 2 tbsp tahini
- Juice of 1 lemon
- 1/2 tsp ground cumin
- Fresh dill sprigs
- Lemon zest
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