• Prep: 5 mins
  • Cook: 1 hr 5 mins
  • Servings: 4

MAPLE-GLAZED SMASHED POTATOES

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Ingredients

  • 600g Nanna Tate Baby potatoes
  • 2 tbsp olive oil
  • Pinch sea salt
  • 50g maple syrup
For the Romesco sauce
  • 246g cannellini beans, drained and rinsed
  • 300g roasted red peppers (shop-bought jar)
  • 1 tbsp garlic purée
  • Pinch of salt & pepper

Let’s get cooking!

  • Step 1 of 4

    boil or steam

    Boil or steam the potatoes whole for 15 – 20 minutes or until tender enough to gently push a sharp knife through them. Leave to steam dry for 5 minutes.

  • Step 2 of 4

    get that oven hot

    Preheat oven to 200°C / Fan 180oC / Gas 6.

  • Step 3 of 4

    squish & drizzle

    Put potatoes onto a baking tray, use the base of a glass and press down to gently squish each one.

    Drizzle olive oil over the potatoes, brush or turn to coat evenly and sprinkle with sea salt. Roast for 30 minutes. Drizzle over with maple syrup and pop back in the oven for 10 minutes to glaze.

  • Step 4 of 4

    blitz & serve

    Put all the Romesco sauce ingredients into a food blender/smoothie maker and blitz until pulpy. Spoon the sauce onto a large serving dish and load with the glazed potatoes.

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