Roasted White Beans with Potato

Instructions

1. 1

   Preheat your oven to 425°F. Pat the drained white beans dry with a paper towel to help them crisp up during roasting.

   Tip: Drying the beans ensures better texture and browning in the oven.

2. 2

   Toss the cubed potatoes with 2 tablespoons of olive oil, half the salt, and black pepper. Spread on a baking sheet and roast for 15 minutes until they begin to soften and turn golden.

3. 3

   While potatoes cook, heat the remaining 2 tablespoons of olive oil in a large bowl. Add minced garlic, diced onion, and red pepper flakes, stirring to combine.

   Tip: Don't skip coating the beans in the garlic oil mixture for maximum flavor.

4. 4

   Add the dried white beans to the garlic oil mixture along with lemon zest and remaining salt. Toss until all beans are evenly coated.

5. 5

   After the potatoes have roasted for 15 minutes, remove the baking sheet and add the prepared white bean mixture to it along with the rosemary sprigs. Stir everything together.

6. 6

   Pour the vegetable broth over the beans and potatoes, then return to the oven. Roast for another 18-20 minutes, stirring halfway through, until the beans are crispy and golden brown and potatoes are tender.

   Tip: The beans should have some charred edges for the best flavor and texture.

7. 7

   Remove from oven and squeeze the juice from the lemon halves over the roasted mixture. Discard the rosemary sprigs, adjust seasoning to taste, and serve hot or at room temperature.