Crispy Potatoes on Romesco Beans

Golden, crispy potatoes meet a smoky, nutty Romesco bean sauce—this is the side dish that steals the show. Packed with crunch, bold flavors, and a little heat, it’s the perfect addition to any feast!

Ingredients
For the potatoes:
1kg new potatoes
3 tbsp olive oil
1 tbsp dried thyme
1 tbsp flaky sea salt
Pinch of pepper
1 tbsp maple syrup

For the Romesco Beans:
4 jarred peppers
2 garlic cloves
2 tbsp tomato paste
1 tsp smoked paprika
150g roasted almonds
2 × 400g tins cannellini beans, drained and rinsed
Salt and pepper to taste

Garnish:
Fresh parsley or coriander, chopped
Sliced red chilli (optional, for heat)

How to Make It:
1️⃣ Roast the potatoes | Halve large potatoes if needed | Toss with oil, thyme, salt, and pepper | Roast at 200°C for 25 mins | Lightly crush each potato, drizzle with maple syrup, and roast for another 15-20 mins until extra crispy

2️⃣ Blend the Romesco Beans | Blitz the beans, peppers, garlic, tomato paste, smoked paprika, and almonds in a blender | Add a splash of water or plant milk to loosen if needed

3️⃣ Assemble & serve | Spread the Romesco beans onto a serving platter | Pile the crispy potatoes on top | Garnish with parsley, coriander, and red chilli

crispy smashed potatoes Smoky romesco beans this one’s got it all save this now cuz you’re definitely going to want to make it golden crunchy potatoes roasted to Perfection then smashed and caramelized with a little maple syrup sitting on a bed of silky garlicky romesco beans loaded with roast peppers smoked paprika and toasted almonds top with fresh herbs and some chili crispy creamy seriously good