Smashed Potatoes on Beetroot Beans
A vibrant and healthy dish featuring crispy smashed potatoes served over a bed of flavorful beetroot and white beans.
Equipment
- 1 Large pot For boiling potatoes
- 1 Baking Sheet For roasting potatoes
- 1 Large skillet For beetroot beans
Ingredients
For the Smashed Potatoes:
- 1.5 lbs small potatoes Yukon gold or similar
- 2 tbsp olive oil
- 1 tsp garlic powder
- 0.5 tsp smoked paprika
- Salt and pepper to taste
For the Beetroot Beans:
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 lb cooked beetroot diced
- 15 oz canned white beans drained and rinsed
- 0.25 cup vegetable broth
- 2 tbsp fresh dill chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Place potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
- Place potatoes on a baking sheet lined with parchment paper. Gently smash each potato with a fork or potato masher. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper.
- Bake for 20-25 minutes, or until golden brown and crispy.
- While the potatoes are baking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more. Stir in diced beetroot and white beans.
- Pour in vegetable broth and bring to a simmer. Cook for 10 minutes, stirring occasionally, until the flavors have melded.
- Stir in fresh dill. Season with salt and pepper to taste. Serve the smashed potatoes over the beetroot beans.
Notes
For extra flavor, add a squeeze of lemon juice to the beetroot beans before serving.