Smashed Potatoes with White Bean Salsa Verde Dip by @riverford

1h15

6 servings

🥔

1.2 kg

Potatoes

🫒

7 tbsp

Olive oil

🧂

Sea salt

🫘

300 g

White beans

🧄

1

Garlic clove

🍇

1 tbsp

White balsamic vinegar

🍯

1 tsp

Honey

🌿

Soft herbs

🧂

Salt

⚫

Pepper

  1. Heat

    Heat the oven to 220°C/200°C fan.

  2. Put
    • Potatoes
    • Sea salt

    Put the potatoes in a pan of well-salted cold water, bring to the boil and simmer for 15–20 minutes until just tender.

  3. Drain
    • Potatoes

    Drain the potatoes and leave to steam dry for a few minutes.

  4. Bake
    • Potatoes

    Tip the potatoes onto a large baking tray, then squash each one down with the bottom of a mug or a glass until flattened and a bit cracked.

  5. Drizzle
    • Potatoes
    • Olive oil
    • Sea salt

    Drizzle the potatoes with olive oil and season well with salt.

  6. Roast
    • Potatoes

    Roast the potatoes for 35–40 minutes, flipping halfway, until deeply golden and crispy.

  7. Blitz
    • White beans
    • Garlic clove
    • White balsamic vinegar

    Blitz the white beans, garlic, white balsamic vinegar, honey, olive oil and soft herbs in a food processor until smooth and vibrantly green.

  8. Season
    • Salt
    • Olive oil

    Loosen the dip with a splash of water or a little more oil if needed, and season to taste with salt and pepper.

  9. Spread
    • Potatoes
    • Soft herbs
    • Salt

    Spread the dip over a big platter, pile the hot crispy potatoes on top and finish with a sprinkle of salt and a few extra herbs.

Smashed Potatoes with White Bean Salsa Verde Dip by @riverford

1h15

6 servings

🥔

1.2 kg

Potatoes

🫒

7 tbsp

Olive oil

🧂

Sea salt

🫘

300 g

White beans

🧄

1

Garlic clove

🍇

1 tbsp

White balsamic vinegar

🍯

1 tsp

Honey

🌿

Soft herbs

🧂

Salt

⚫

Pepper

Preparation Steps

  1. Step 1/9

    Heat the oven to 220°C/200°C fan.

  2. Step 2/9

    Put the potatoes in a pan of well-salted cold water, bring to the boil and simmer for 15–20 minutes until just tender.

    🥔Potatoes
    🧂Sea salt
    🍳Pan

  3. Step 3/9

    Drain the potatoes and leave to steam dry for a few minutes.

    🥔Potatoes

  4. Step 4/9

    Tip the potatoes onto a large baking tray, then squash each one down with the bottom of a mug or a glass until flattened and a bit cracked.

    🥔Potatoes
    🍳Baking tray
    Mug or glass

  5. Step 5/9

    Drizzle the potatoes with olive oil and season well with salt.

    🥔Potatoes
    🫒Olive oil
    🧂Sea salt
    🍳Baking tray

  6. Step 6/9

    Roast the potatoes for 35–40 minutes, flipping halfway, until deeply golden and crispy.

    🥔Potatoes
    🍳Baking tray

  7. Step 7/9

    Blitz the white beans, garlic, white balsamic vinegar, honey, olive oil and soft herbs in a food processor until smooth and vibrantly green.

    🫘White beans
    🧄Garlic clove
    🍇White balsamic vinegar
    🍯Honey
    🫒Olive oil
    🌿Soft herbs

  8. Step 8/9

    Loosen the dip with a splash of water or a little more oil if needed, and season to taste with salt and pepper.

    🧂Salt
    ⚫Pepper

  9. Step 9/9

    Spread the dip over a big platter, pile the hot crispy potatoes on top and finish with a sprinkle of salt and a few extra herbs.

    🥔Potatoes
    🌿Soft herbs
    🧂Salt
    🍽️Platter

Composition

Ingredients

Types

Vegetables, Fats and oils, Spices, Legumes, Sweeteners, Herbs

Ingredients

Potatoes, Olive oil, Sea salt, White beans, Garlic clove, White balsamic vinegar, Honey, Soft herbs, Salt, Pepper

Notes

Potatoes (smaller ones work best), Olive oil (for the potatoes), Sea salt (for the potatoes), White beans (about half a jar, drained, plus a few extra if you fancy), Soft herbs (a big handful, chives, parsley, coriander, or whatever soft herbs are available), Pepper (for the dip, to taste)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Nut-Free, Halal, Kosher, soy-free, Gluten-Free

Calories

310 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 38g, Fat: 15g, Fiber: 6g, Sugars: 3g

Nutritional Information

Minerals

Potassium: 750mg, Sodium: 420mg, Iron: 2mg, Magnesium: 45mg, Calcium: 40mg

Vitamins

Vitamin C: 25mg, Vitamin B6: 0.5mg, Vitamin K: 20mcg, Folate: 40mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

55 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Pan, Baking tray, Mug or glass, Platter

Appliances

Oven, Food processor

Type

Type

Type Of Dish

Dip, Side Dish, Appetizer

Occasions

Bonfire Night, Dinner Party

Origin

Source

Platform

instagram

Original Creator

@riverford

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crunchy, Creamy, Crispy

Flavors

Herby, Garlicky, Savory, Tangy, Honeyed

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (store in an airtight container,potatoes and dip can be stored separately for best texture,reheat potatoes in a hot oven to restore crispiness), dip only : up to 4 days (store in an airtight container in the fridge)