Jazz up plain roasting potatoes with this delicious recipe. This dish has a wonderful medley of flavours. Spicy harissa dressing, salty potatoes and minty mashed broad beans. Plated up it looks gorgeous and tastes even better.
Smashed potatoes are my new favourite way to use up past their best roasting potatoes. If you’ve got some leathery looking potatoes in the pantry smash roasting them will revitalise them into something wonderfully crisp and salty.
This recipe is designed for roasting potatoes but will just as easily work with new potatoes. I also have a dedicated crunch new potato and black bean recipe if you want something more tailored to new potatoes.
These smashed potatoes goes so well with the smooth minty based of mashed broad beans. Broad beans and cannellini beans blitz together make a wonderfully creamy mash. This mash is so versatile and delicious that you can use it on about anything. It’s perfect to counteract salty and spicy foods. I love having for breakfast lathered on sourdough bread. It’s similar to avo on toast, but so much more complex and flavourful.
If you’re looking for other intriguing ways to use up broad beans, I absolutely love my broad bean and basil risotto recipe. It’s so fresh, it tastes like spring!
You can use frozen broad beans if needed. Substitute 300g frozen broad beans for the 200g fresh weight. When mashing the broad beans you don’t need a food processor (although it will make your life easier). Instead you can use a regular potato masher and fork to first mash then whisk the broad beans, cannellini beans, oil and lemon together.
Double podding, or removing the hard jackets from the broad beans also isn’t strictly necessary. If you’re short on time you can just ignore the process and mash alongside the cannellini beans. The jackets will make the mash a little bit more bitter, counteract this by adding a teaspoon of caster sugar.
When to eat
You can use this recipe with both main crop and new potatoes. Whatever potato you have on hand will work just fine. Some variety of potato is normally available year round. Thanks to its ability to store and keep well.
Broad beans are a late spring/early summer crop. Normally coming into season in the UK around May and leaving in July. Earlier broad beans can be imported from Italy and Spain. If you’re eating this dish outside these months, just use frozen broad beans instead. Alternatively you can substitute the broad beans for blanched spinach or kale. I normally use about 300g worth. The mash will come out considerably smoother, so add a few more cannellini beans to compensate.
Crispy Smashed Potatoes With Mashed Broad Beans
This meal is around 92% less polluting than the average UK meal.
Eating this recipe will save around 2.70 KG CO2e per person.
That’s equivalent to the emissions produced driving 22.34 KM in a modern car.How do I calculate this?
- 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)
- 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.
Mashed broad beans
- 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 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.