Feeds 4-5
Prep 3 mins
Cooking Time 50 mins
Ingredients
600g baby potatoes
400g beans
1/3 cup of grated Parmesan (more to serve)
Olive oil
1 heaped tablespoon of dried oregano
1/4 bunch of mint leaves
Rind of a lemon
Sea salt
Method
- Cover the potatoes in a pot of salted water and bring them to the boil. Cook for 15-20 minutes or until easily pierced with a fork.
- Heat an oven to 200 degrees Celsius
- Line a tray with bake paper
- Drain the potatoes. Place them on the tray and using a paper towel to cover your thumb, press down each potato until squashed.
- Drizzle with a good amount of olive oil and sprinkle with sea salt and oregano.
- Bake for 20-25 minutes or until golden and crispy. 5 minutes before finished, remove from oven and sprinkle with the Parmesan cheese.
- Top and tail the beans. Steam for 5 minutes or until cooked to your liking.
- Add the beans to a large serving dish. Drizzle with olive oil and season with salt.
- Place the potatoes on top of the beans. Top with roughly torn mint leaves. Grate over the lemon zest, extra olive oil and a sprinkle of fresh Parmesan.
