Smashed potato bowl with green beans and tomato salsa

Method

1. Heat the oven to 220°C (200°C fan). Boil the potatoes whole in salted water for 15 to 20 minutes until tender when poked with a knife, then drain and let them steam dry for 3 minutes.
2. Spread 1 tbsp of the olive oil over a large baking tray and set the potatoes on it. Squash each one flat with the base of a glass or a potato masher, until about 2 cm thick. Drizzle over 1 tbsp more olive oil, sprinkle with salt and roast for 25 to 30 minutes, until crisp and golden.
3. In the meantime, make the salsa. Chop the cherry tomatoes into small pieces and finely chop the red onion and basil. Mix with the balsamic vinegar, the remaining 1 tbsp olive oil and a pinch of salt and leave to sit.
4. Trim the green beans. Boil them in salted water for 4 minutes, then drain.
5. Drain and rinse the cannellini beans and crush the garlic. Warm the beans in a small pan with the garlic and 3 tbsp water for 4 minutes, mashing a few of them roughly.
6. Divide the smashed potatoes between two bowls.
7. Top with the green beans and warm cannellini beans and spoon the tomato salsa over everything.

Tip Let the boiled potatoes steam dry properly before smashing, as dry surfaces crisp best. Press gently so they flatten without falling apart.

Photo made with AI.

From Nosha · nosha.app