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About this recipe

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Why you’ll love it

Golden potatoes, soft white beans, roasted peppers, garlic, paprika, and parsley oil come together in one skillet for a fasting Balkan dish that feels humble, cozy, and full of flavor. 🌶️

Ingredients

• Potato white bean skillet 🥔
• 🥔 650 g potatoes, peeled and diced small (4 cups / 1.43 lb)
• 🫘 350 g cooked white beans, drained (2 cups / 12.3 oz)
• 🌶️ 250 g roasted red peppers, sliced (1½ cups / 8.8 oz)
• 🧅 180 g yellow onion, finely chopped (1 large / 6.3 oz)
• 🧄 4 garlic cloves, finely grated (4 cloves / 0.7 oz)
• 🍅 180 g crushed tomatoes or tomato passata (¾ cup / 6.3 oz)
• 🫒 45 ml olive oil (3 tbsp / 1.5 fl oz)
• 🌶️ 7 g sweet paprika (2½ tsp / 0.25 oz)
• 🌶️ 2 g smoked paprika (¾ tsp / 0.07 oz)
• 🌿 2 g dried thyme or oregano (1 tsp / 0.07 oz)
• 🧂 8 g fine sea salt (1½ tsp / 0.28 oz)
• ⚫ 2 g black pepper (1 tsp / 0.07 oz)
• 💧 120 ml water or vegetable broth (½ cup / 4 fl oz)
• Garlic parsley oil 🌿
• 🌿 35 g fresh parsley, finely chopped (1 cup loose / 1.2 oz)
• 🧄 2 garlic cloves, finely grated (2 cloves / 0.35 oz)
• 🍋 20 ml lemon juice (1 tbsp + 1 tsp / 0.7 fl oz)
• 🍋 3 g lemon zest (1½ tsp / 0.1 oz)
• 🫒 45 ml olive oil (3 tbsp / 1.5 fl oz)
• 🧂 2 g fine sea salt (⅓ tsp / 0.07 oz)
• ⚫ 1 g black pepper (½ tsp / 0.04 oz)
• To serve 🍽️
• 🍞 Warm crusty bread or flatbread gluten
• 🌶️ Extra roasted peppers
• 🌿 Extra parsley
• 🍋 Lemon wedges
• 🫒 A small drizzle of olive oil

Preparation

• 1 Prepare the potatoes 🥔 Peel the potatoes and dice them into small cubes. Smaller pieces cook faster and become golden on the outside while staying soft inside.
• 2 Start the onion 🧅 Heat olive oil in a large skillet over medium heat. Add the onion and cook for 6–7 min, until soft, sweet, and lightly golden.
• 3 Add garlic and paprika 🌶️ Add the garlic, sweet paprika, smoked paprika, thyme or oregano, salt, and black pepper. Stir for 30 sec so the paprika blooms in the oil.
• 4 Add the potatoes 🥔 Add the diced potatoes and stir well until every piece is coated in the red paprika oil.
• 5 Simmer gently 🍅 Add crushed tomatoes and water or vegetable broth. Cover the skillet and cook for 18–20 min, stirring occasionally, until the potatoes are almost tender.
• 6 Add beans and peppers 🫘 Add the white beans and roasted red peppers. Stir gently so the beans stay mostly whole and the peppers spread through the sauce.
• 7 Cook uncovered 🔥 Cook uncovered for 8–10 min, until the sauce thickens, the potatoes are fully tender, and the beans become creamy around the edges.
• 8 Make the parsley oil 🌿 In a small bowl, mix parsley, garlic, lemon juice, lemon zest, olive oil, salt, and black pepper. Let it sit for a few minutes so the garlic and lemon flavor the oil.
• 9 Finish the skillet ✨ Spoon the garlic parsley oil over the warm potatoes, beans, and roasted peppers. Leave some bright green oil on top for color and freshness.
• 10 Serve warm 🍽️ Serve warm with crusty bread, lemon wedges, extra parsley, roasted peppers, and a small drizzle of olive oil.

Timing details

Nutrition

Estimated values per serving.

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