Crispy Potatoes With Sunshine Beans
1h 54m / serves 4
Ingredients
2 × 400g
butter beans
2
carrots
1 tbsp
dried thyme
1 tbsp
flakey sea salt
to taste
fresh coriander
1
garlic clove
1 tbsp
maple syrup
1kg
new potatoes
3 tbsp
olive oil
pinch
pepper
small pinch
saffron threads
to taste
salt
to taste
sliced red chilli
3 tbsp
tahini
2 tsp
turmeric
Instructions
9m
Gather the ingredients
1
Gather carrots, dried thyme, new potatoes, salt and pepper.
2
Gather sliced red chilli, maple syrup, turmeric, fresh coriander and garlic clove.
3
Gather tahini, flakey sea salt, olive oil, saffron threads and butter beans.
15m
Prep the potatoes
4
Roughly chop the carrots.
5
Drain the butter beans.
6
Place new potatoes on the baking tray.
7
Drizzle with 2 tbsp olive oil, then sprinkle on dried thyme and flakey sea salt.
30m
Roast potatoes first time (passive)
8
Roast in the oven (200 degrees C) for 30 minutes or until crispy and golden.
20m
Crispy up the potatoes
9
Crush with a jar or the back of a fork, drizzle with the maple syrup then roast in the oven (200 degrees C) for a further 15-20 minutes until super crispy.
30m
Prepare the carrots and beans
10
Meanwhile, place the chopped carrots in a saucepan with water and bring to a boil.
11
Boil for 12 minutes until tender.
12
Drain the boiled carrots.
13
Add the carrots, garlic clove, butter beans, turmeric and tahini, and the soaked saffron threads (along with its water) into the pan.
14
Gradually pour in water until the mixture reaches the desired consistency.
15
Taste and season with salt and pepper.
10m
Assemble and serve
16
Swirl the blended butter beans and carrots mixture on a serving platter.
17
Top with the crispy new potatoes and scatter over more maple syrup, sliced red chilli and fresh coriander.