Potatoes · FIRST EDITION

Crushed potatoes & warm lemon beans

Tender potatoes with rough edges to catch lemon oil, creamy beans and parsley.

30 minutes · Serves 2

Meals built around lower-cost staples, beans, grains and everyday vegetables.

Serving inspiration · stock photograph

If boiled potatoes are a regular side, a light crush and some beans make them the whole plate.

Here’s how.

1
Boil the potatoes
Put potatoes in a saucepan and cover with water. Bring to a boil and simmer for 15–20 minutes until a knife slides through easily.
2
Warm the beans
Add beans for the final 2 minutes of cooking. Drain well and return everything to the warm pan.
3
Roughly crush
Press lightly with a potato masher. Keep plenty of larger pieces rather than making a smooth mash.
4
Dress while warm
Mix oil, lemon zest, half the juice, garlic, salt and pepper. Fold through the potatoes and beans with parsley. Add remaining lemon to taste.

Dress the potatoes while they are warm so the rough edges take up the lemon oil.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.