Rosemary Roasted Potatoes with Tomatoes & Butter Bean Dip [vegan]

Fragrant rosemary roasted potatoes served with juicy tomatoes and a creamy butter bean dip. Heaven!

This recipe for rosemary roasted potatoes served with juicy tomatoes and a creamy butter bean dip is so satisfying and comforting. Filled with wonderful flavours, this is a great dish to share as an appetiser or main.

The inspiration for this recipe comes from a lunch we had on an Italian motorway driving back from Croatia. While there was nothing special about the facilities, the food was absolutely delicious. I am still salivating at the thought of the side dish of rosemary roasted potatoes slowly cooked in aromatic olive oil which I had a second and third helping of.

While reminiscing about travel memories last week, I decided to turn this lunch into something more substantial, adding some juicy roasted tomatoes and creamy butter bean dip to it.

How to make these rosemary roasted potatoes with tomatoes & butter bean dip?

This is a really easy and straightforward recipe, which has about 15 minutes of active time.

First, you will need to part-boil the potatoes for 10 minutes before cutting them into halves or quarters. The potatoes I used here were slightly larger than usual so I cut them into quarters.

The potatoes are then spread on a baking tray and tossed in a mixture of olive oil, lemon juice and rosemary. After the potatoes have been in the oven for 15 minutes, you can add the tomatoes and slivered garlic cloves to the oven tray.

While the vegetables are roasting in the oven, you can prepare the butter bean dip. Again this is quite straightforward as the beans are whizzed in a blender with some tahini, garlic, cumin, lemon juice and olive oil. You can play around with the quantities of water, lemon juice and salt to suit your own taste and get your desired consistency.

Once you are ready to assemble this dish, simply spread the butter bean dip on a serving dish. Drizzle some extra olive oil on top. Top with the rosemary roasted potatoes and tomatoes. Season the vegetables to taste with salt and pepper.

You can eat this dish hot, warm or at room temperature.

Here are more traybake recipes you may like to try:

• ROASTED AUBERGINES WITH CREAMY HARISSA DRESSING [VEGAN]
• SUMMER VEGETABLE TRAYBAKE [VEGAN]
• SPICY MISO-ROASTED TOMATOES AND EGGPLANT FROM “WHOLE FOOD COOKING EVERY DAY” BY AMY CHAPLIN
• VEGETARIAN SAUSAGE TRAY BAKE

I hope you enjoy these vegan rosemary roasted potatoes with tomatoes and butter bean dip as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!

Rosemary Roasted Potatoes with Tomatoes & Butter Bean Dip [vegan]

Fragrant rosemary roasted potatoes served with juicy tomatoes and a creamy butter bean dip. Heaven!

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Family Meals, Traybakes

Cuisine English

Servings 4 people

Calories 518 kcal

Equipment

• roasting tray 
• Blender
• mixing bowl

Ingredients

 

MetricUS Customary

 

1x2x3x

• 750 g new potatoes
• 4 Tbsp olive oil
• Juice of 1 lemon
• 2 Tbsp chopped rosemary
• 250 g on-the-vine cherry tomatoes
• 4 garlic cloves slivered

BUTTER BEAN DIP

• 400 g can butter beans
• 2 Tbsp tahini
• 2 garlic cloves
• 1 tsp ground cumin
• 4 Tbsp water
• 3 Tbsp lemon juice to taste
• ½ to 1 tsp salt
• 2 Tbsp extra-virgin olive oil

Instructions

 

• Heat some water in a large pan. When boiling add the potatoes and part-boil them for 10 mins. When done, drain and set aside to cool.
• Preheat the oven to 220C/fan 200C/gas 7.
• Depending on their size, cut the potatoes in halves or quarters.
• In a bowl, mix together the olive oil, the juice of one lemon and the chopped rosemary.
• Spread the potatoes on a baking tray and toss in the oil and rosemary mixture.
• Cook for 15 mins then add the tomatoes and slivered garlic cloves, tossing everything into the oil and rosemary mixture. Return the baking tray to the oven and cook for a further 20 mins. Keep an eye from time to time as cooking will depend on the size of the potatoes. If the tomatoes cook faster, take them out of the oven and set them aside until the potatoes are cooked.
• Make the dip while the vegetables are in the oven. Place drained and rinsed butter beans in a blender. Add tahini, garlic cloves, cumin and water. Whizz to a paste. Add lemon juice and salt to taste. Whizz again with some olive oil. You can adjust the amount of water to get your desired consistency.
• Once the vegetables are cooked, spread the butter bean dip on a serving dish. Drizzle some extra olive oil on top. Top with the roasted potatoes and tomatoes. Season the vegetables to taste with salt and pepper.
• Serve warm or at room temperature.

Nutrition

Serving: 250gCalories: 518kcalCarbohydrates: 61gProtein: 14gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gSodium: 321mgPotassium: 1517mgFiber: 13gSugar: 6gVitamin A: 354IUVitamin C: 58mgCalcium: 84mgIron: 5mg

Keyword butter bean, dip, potato, Tomato

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!