Crispy Smashed Potatoes & White Beans
From: Ian Seddon's Cookbook
🥘 Ingredients
- baby golden potatoes 3 lb
- kosher salt or sea salt 2 tbsp
- Ginger-Tahini Sauce 0.25-0.5 cup
- extra virgin olive oil or neutral-flavored oil 4 tbsp
- Kosher
- cilantro leaves and tender stems 1 handful
- jalapeño or serrano pepper 1
- roasted peanuts ¼ cup
- cannellini beans 1
Parboiled Potatoes
The salt quantity seems high, but potatoes are very dense and need a lot of salt to get into their insides! Don’t worry, they won’t taste too salty.
You may not use all of the remaining Ginger-Tahini Sauce. Use it with all kinds of grain bowls, or spoon on roasted veggies. The sauce is also freezer-friendly! Defrost in the fridge, and re-whisk after thawing. If too thick, add a spoon of ice water at a time to thin it out. If you want to use a bit less oil in the smashed potatoes, pour the oil into a small bowl and use a pastry brush to coat the oil onto each potato. Either way, make sure they're well coated, or they'll dry out and stick. Not a fan of cilantro? Use flat-leaf parsley instead. Storage: Store leftover potatoes, broccoli-bean mixture, and Ginger-Tahini Sauce separately in the fridge. Will stay good for 3 to 4 days (the sauce will stay good for 5 to 7 days), but the texture of the potatoes is definitely best on day 1. Storage: To reheat leftover potatoes, heat on a sheet pan in a 425ºF / 220ºC oven for 10 minutes, then assemble with the toppings. To freshen, add a squeeze of lime juice on the broccoli-bean mixture before serving. Nutrition boost: Top the potatoes and sauce with toasted pepitas and/or hemp seeds for more protein.
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1Prepare: baby golden potatoes , kosher salt or sea salt .
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2Add potatoes to a large saucepan. Cover with cold water and season with the salt.
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3Bring to a boil (cover the pan to speed things up), then reduce the heat. Maintain a decent simmer and cook for 12-14 minutes , until just fork tender. You don’t want them to be soft and falling apart.
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4Drain and let the potatoes rest in the colander to dry off. Once cooled, pat dry with a towel. Store in a labeled airtight container in the fridge for up to 4 days.
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5Gather: Ginger-Tahini Sauce , Parboiled Potatoes (from 3 lb baby golden potatoes) (from meal prep), extra virgin olive oil or neutral-flavored oil , Kosher salt and freshly cracked black pepper, cilantro leaves and tender stems , jalapeño or serrano pepper , roasted peanuts , cannellini beans .
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6Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat the oven to 450ºF / 230ºC. Take the Ginger-Tahini Sauce out of the fridge.
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7Transfer the Parboiled Potatoes to two rimmed sheet pans. If the potatoes have residual moisture, pat them dry. Use the bottom of a sturdy glass, measuring cup, or mug to firmly smush down on the potatoes (but not too firmly–you don’t want them to fall apart). Drizzle about half of the olive oil on top of the potatoes and coat the top sides. Sprinkle each potato with a pinch of salt to season. Gently flip the potatoes, add more olive oil, and coat the other side of the potatoes. Season again with salt. If the potatoes or the bottom of the sheet pans feel dry, add a bit more oil (otherwise, the potatoes will stick).
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8Transfer the potatoes to the oven racks and roast for 15 minutes . Switch the pans’ location in the oven, but do not flip the potatoes. Roast another 15 minutes, or until the potatoes are crispy and browned.
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9While the oven heats up or while the potatoes roast, prep the aromatics and finish the sauce. Chop the cilantro (you will also chop cilantro for the Zesty Broccoli Salad). If using, slice the chile pepper thinly and chop the peanuts. Add 1-2 spoons of cold water to the Ginger-Tahini Sauce and whisk together until it’s a creamy but pourable consistency.
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10While the potatoes roast, prepare the Zesty Broccoli Salad.
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11Drain and rinse the cannellini beans. Pat the beans with a towel to remove excess moisture. Add the beans to a bowl. Toss with a heaping 1/4 tsp kosher salt, a few pinches of black pepper, and a tiny drizzle of olive oil if desired. Add the beans to the Zesty Broccoli Salad and stir to combine.
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12To assemble: Pile the warm potatoes on a serving platter. Drizzle the Ginger-Tahini Sauce on top of the potatoes. Scatter the cilantro on top, and the chile pepper and peanuts, if using. Serve the Zesty Broccoli Salad mixed with cannellini beans on the side.