Vegetables · FIRST EDITION
Crispy smashed potatoes & lemon beans
Crisp potato edges, warm white beans and a lemony finish. Comfort food with a bit more crunch.
45 minutes · Serves 2
Your usual roast potatoes, with one extra step: flatten the cooked potatoes to create more edges for the oven to crisp.
Here’s how.
- 1
Cook the potatoes
Heat the oven to 220°C / 425°F (200°C fan). Put potatoes in a pan, cover with water, bring to a boil and simmer for 12–15 minutes until a knife slides through. Drain and let steam-dry for 2 minutes.
- 2
Flatten gently
Place potatoes on a large baking tray. Press with the base of a mug until about 1.5 cm thick. Drizzle with three-quarters of the oil and sprinkle with half the salt. Leave space between them.
- 3
Roast the edges
Roast for 20–25 minutes until the edges are crisp and golden. Use more than one tray for larger portions, and switch their positions halfway through.
- 4
Warm the beans
During the final 5 minutes, heat the remaining oil in a saucepan. Stir in garlic for 30 seconds, then add beans, measured water and remaining salt. Simmer for 3 minutes. Stir in spinach to wilt. Finish with pepper and lemon juice to taste, then serve with the potatoes.
Small potatoes cook more evenly. Let them dry after boiling so the oil can crisp the edges.
First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.