⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

Quick-roasted potatoes with crispy outsides and fluffy insides, served with white beans braised in white wine, leeks, cream, and melted cheese. A cozy weeknight dinner that feels luxurious.

Ingredients

For the Crispy Potatoes

  • 1 kg floury potatoes
  • 1 liter water
  • 1½ tbsp salt
  • 50 ml rapeseed oil (0.5 dl)

For the Wine-Braised Cheesy Beans

  • 200 ml panko breadcrumbs (2 dl)
  • 2 tbsp butter
  • 1 tsp dried thyme
  • salt
  • 1 small leek
  • ½ tsp chili flakes
  • 2 cans cannellini beans (or equivalent home-cooked white beans)
  • 200 ml dry white wine (2 dl)
  • 200 ml whipping cream or oat cream (2 dl)
  • 200 ml aged cheese, grated (2 dl)
  • Fresh thyme for garnish (optional)

Instructions

Make the Crispy Potatoes

  1. Preheat oven to 200°C (fan/convection). Bring salted water to a boil.
  2. Peel potatoes and cut into roughly 4 cm cubes (a medium potato divided into 4 pieces).
  3. Boil potatoes for exactly 4 minutes. Drain in a colander.
  4. Roughen the potato surfaces by gently tossing and shaking them in the colander.
  5. Toss with oil and roast in the oven for 20-25 minutes until golden on the outside and soft inside.

Make the Wine-Braised Cheesy Beans

  1. Toast panko in 1 tbsp butter in a large frying pan until golden. Season with salt and set aside.
  2. Wipe out the pan. Thinly slice the leek and sauté in 1 tbsp butter with chili flakes, thyme, and drained beans until softened.
  3. Add white wine and let half the liquid cook off.
  4. When potatoes have 5 minutes left: add cream to the pan and let simmer for 3-4 minutes.
  5. Remove from heat and stir in grated cheese until melted.

To Serve

Serve the beans topped with crispy potatoes and toasted panko. Garnish with fresh thyme if desired.

Notes

Vegan version: Omit the cheese (add a little extra salt to taste). Use plant-based butter and oat cream.

Potato tip: The 4-minute parboil and roughening step is key - it creates the starchy surface that crisps up beautifully in the oven.

Beans: Home-cooked beans from the freezer work great here and feel more luxurious than canned.

Source: Vegokäk: lättlagade middagar by Annie Månsson