Crispy parmesan potatoes and beans with wild garlic dip

Step 1/3

• 500 g new potatoes
• 265 g canned butter beans
• Parmesan cheese
• 20 g wild garlic
• ½ lemon

• oven
• baking dish
• knife
• cutting board
• grater
• citrus press

Put a baking dish in the oven and preheat it to 220°C / 428°F. Meanwhile, cut the potatoes in half. Drain and rinse canned butter beans. Grate the Parmesan cheese. Clean wild garlic. Zest and juice the lemon.

Step 2/3

• 1 tbsp butter
• 45 g Parmesan cheese
• salt
• pepper

Put butter in the hot baking dish and let it melt. Then add ¾ of the Parmesan on the bottom of the dish evenly. Place potatoes on top cut side down. Season with salt and pepper and bake for approx. 20 min.

Step 3/3

• 1 tbsp crème fraîche
• 3 tbsp mayonnaise
• 15 g Parmesan cheese

• liquid measuring cup
• immersion blender

Meanwhile, add crème fraîche, mayonnaise, wild garlic, lemon zest and lemon juice to a measuring cup, blend with an immersion blender until creamy. Season the dip with salt and pepper. Remove the baking dish from the oven, and spread beans over the potatoes. Top with remaining Parmesan cheese and bake for another 10 min., then take out and let cool for approx. 5 min. Serve potatoes and beans with wild garlic dip and freshly ground black pepper and sprinkle with more lemon zest and Parmesan if desired.

Enjoy your meal!