Smashed Potatoes with Herby White Bean Dip

A delightful twist on traditional Bonfire Night potatoes, featuring crispy smashed potatoes served atop a vibrant herby white bean dip.

By @riverford

Original recipe source

Cook time: 40 minutes

Servings: 6

Ingredients

• 1.2 kg potatoes (smaller ones work best)
• 0 sea salt
• 3 tbsp olive oil
• 0 sea salt
• 300 g white beans (drained)
• 1 garlic clove
• 1 tbsp white balsamic vinegar
• 1 tsp honey
• 4 tbsp olive oil
• 0 soft herbs (chives, parsley, coriander, whatever you’ve got)
• 0 water
• 0 olive oil
• 0 salt
• 0 pepper
• 0 salt
• 0 extra herbs

Instructions

1. Preheat the oven to 220°C/200°C fan.
2. Place 1.2kg of smaller potatoes in a pan of well-salted cold water, bring to the boil and simmer for 15–20 minutes until just tender.
3. Drain the potatoes and leave to steam dry for a few minutes.
4. Tip the potatoes onto a large baking tray, then squash each one down with the bottom of a mug or a glass until it’s flattened and a bit cracked.
5. Drizzle the potatoes with 3 tablespoons of olive oil, season really well with sea salt, and roast for 35–40 minutes, flipping halfway, until deeply golden and crispy.
6. Meanwhile, make the dip by blitzing 300g of drained white beans, 1 garlic clove, 1 tablespoon of white balsamic vinegar, 1 teaspoon of honey, 4 tablespoons of olive oil, and a big handful of soft herbs in a food processor until smooth and vibrantly green.
7. Loosen the dip with a splash of water or a little more olive oil if needed, and season to taste with salt and pepper.
8. Spread the dip over a big platter.
9. Pile the hot crispy potatoes on top of the dip.
10. Finish with a sprinkle of salt and a few extra herbs.