Crunchy New Potatoes With Tomatoey Black Beans

Crunchy New Potatoes With Tomatoey Black Beans

My recipe for the crunchiest new potatoes around. Smashing and roasting the new potatoes is my favourite way to enjoy these starchy superstars.

Course Main Course, Salad, Side Dish

Cuisine American, British, European

Diet Vegan, Vegetarian

Keyword crispy black bean, roast potato recipes, roast potatoes, roasties, vegan roast potatoes

Prep Time 15 mins

Cook Time 55 mins

Total Time 1 hr 10 mins

Servings

Calories 508

Ingredients

2 kg New Potatoes washed and scrubbed
4 Tablespoons Vegetable Oil
1 Red Chilli finely sliced
15 g Fresh Parsley finely chopped

Black Bean Base

500 g Cooked Black Beans 2 400g cans worth
2 Large Onions finely diced
6 Cloves Garlic finely diced
2 Tablespoons Soy Sauce
2 Tablespoons Tomato Paste
2 Teaspoon Paprika
2 Teaspoons Oregano
2 Teaspoons Red Pepper Flakes or 1/2 teaspoon of chilli flakes
1 Tablespoon Vegetable Oil

Instructions

Pre-heat your oven to 200˚c.
Place the new 2kg of new potatoes in a saucepan and cover with heavily salted water. Simmer the potatoes for 20 minutes until they are fork soft.
Drain the potatoes and lay them on a large baking tray. Use a large spatula or potato masher to lightly squash the potatoes. You want to flatten to about half their original size but still retain some of their original shape.
Once the potatoes are nice and squashed, cover them with 4 tablespoons of vegetable oil. Gently toss the potatoes in the oil so they are evenly coated. Place the potatoes in the oven and roast for 30- 35 minutes until the potatoes are crisp and golden brown.
Whilst the potatoes are roasting heat 1 tablespoon of vegetable oil in a medium saucepan over a medium heat. Toss in the 2 diced onions and 6 cloves of diced garlic, fry for 2-3 minutes until the onion is soft and see-through.
Tip in the 2 teaspoons of oregano, 2 teaspoons of paprika, 2 teaspoons of red pepper flakes, 2 tablespoons of tomato paste and 2 tablespoons of soy sauce. Stir the pan to combine the spices into the onion, then cook for a further minute.
Add the 500g cooked black beans and 300ml of water into the pan. Bring the pan up to a boil and cook for 8-10 minutes until the bean broth has thickened into a rich sauce.
Spread the tomatoey black beans over the base of a large serving platter. Layer the crispy smashed new potatoes over the top. Garnish the potatoes with the fine slices of red chilli and a good helping of chopped parsley.

Video

Nutrition