Hasselback Potatoes with Green Goddess Butter Bean Whip

Hasselback Potatoes with Green Goddess Butter Bean Whip

Creamy, herby, and irresistibly crispy - the perfect show-stopping side.

Serves: 4 (side dish)

Time: 30 minutes

Ingredients

  • 120g baby new potatoes
  • 250g butter beans (drained)
  • 1 lemon (juice & zest)
  • 2–3 tbsp olive oil
  • Handful of chives (10g)
  • 25g blanched hazelnuts
  • A pinch of salt
  • 3 tbsp Green Goddess

Method

  1. Slice the potatoes (don’t cut all the way through) and toss with olive oil and a pinch of salt.
  2. Roast at 220°C for 25 minutes, until crispy.
  3. Blitz Green Goddess, butter beans, lemon juice & zest, chives, olive oil, and seasoning until smooth.
  4. Toast chopped hazelnuts for 2–3 minutes until golden.
  5. Spread butter bean whip on a serving plate and pile the roasted potatoes on top.
  6. Finish with toasted hazelnuts, extra chives, lemon zest, and a drizzle of olive oil.
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