When you think of roast potatoes you often think of plain old main crop potatoes. These are the normal medium sized variety of potatoes that are in supermarkets. New potatoes are often relegated to boiled and bland additions to rich dishes. I’m here to tell you that that’s all been a mistake.
In my humble opinion new potatoes make better roast potatoes than normal potatoes. By par boiling and crushing the new potatoes before roasting them you’ll create these amazingly crunchy and crisp pieces that are so delicious. Now any time I make roast potatoes in my house I reach for the new potatoes.
In this dish we’re pairing the wonderfully crunchy and fluffy roast new potatoes with a tomatoey black bean base. These black beans are so quick and taste great. They’re kind of like a de-constructed chilli with more bite and texture. The black beans go so well with the crisp new potatoes.
This dish is great just on it’s own. However, if you want to add more veggies to it be my guest. I’ve found in the past that it works really great with broccolis and cabbages. The added fresh green flavour helps cut through some of the fat and salt.
When to eat
I recommend eating this dish from late April to August. You’ll get the best of the British new potato crop. If you are eating this dish outside of those months, try switching the new potatoes for regular main crop variety.
This meal is around 95% less polluting than the average UK meal.
- Eating this recipe will save around 2.8 KG CO2e per person.
- That’s equivalent to the emissions produced driving 23.14 KM in a modern car.
- 750 g New Potatoes
- 1 (400g) Can Black Beans
- 1 Red Chilli
- 1 Large Onion
- 3 Cloves Garlic
- 1 Tablespoon Tomato Paste
- 1 Teaspoon Paprika
- 1/2 Teaspoon Chilli Flakes
- 1 Teaspoon Dried Thyme
- 3 Tablespoons Sunflower Oil
- 15 g Fresh Parsley
- Pre-heat your oven to 200˚c.
- Place the new potatoes in a saucepan and cover with water, salt heavily, then cook the potatoes for 15 – 20 minutes or until they are just beginning to soften. You don’t want the new potatoes to cook all the way, but they should be fork tender and squash-able.
- Drain the potatoes and lay them on a baking tray. Taking a heavy pan or potato masher lightly squash the potatoes. Don’t over squash, you want to flatten to about half their original size but still retain some of their original shape. (You can also use a potato masher to squash individual potatoes, however I find that this method causes a few potatoes to go flying over the kitchen counter. Using the bottom of heavy pan is the best method I’ve discovered so far.)
- Once the potatoes are nice and squashed, cover them with 2 tablespoons of sunflower oil and season heavily with good quality salt. Place in your pre-heated oven and roast for 20 – 25 minutes, until the potatoes are nice and crisp.
- Whilst the potatoes are roasting, peel and dice the onion and garlic. Heat the remaining tablespoon of sunflower oil in a medium saucepan over a low heat. Fry the onion and garlic until the onion is soft and see-through. Then add the spices (thyme, paprika and chilli flakes) and 1/2 a teaspoon of salt and continue to cook for a further minute or two.
- Pour your black beans into the pan along with the tomato paste and cook for a further 5 minutes, or until the black beans begin to slightly soften.
- Serve your potatoes on top of a bed of tomatoey black beans. Garnish with fine slices of the red chilli and a good helping of chopped parsley.