Crushed potatoes with broad beans

I have been waiting for the first broad beans of the season to try this dish. From Summer Kitchens, a Ukrainian dish by Olia Hercules.

Broad beans need to be young and fresh. Too often neither.


  • Boston new potatoes
  • broad beans
  • small onion
  • spring onions
  • crème fraiche
  • knob of butter
  • fresh dill
  • season with salt and pepper


New potatoes, scrape, add to pan of cold salted water, bring to the boil. Simmer for around twenty minutes.

Broad beans, pod, cook in boiling water for a little over five minutes.

Thin strips of streaky bacon in a hot pan medium heat until turning brown. Add a little oil.

Add onions, cook a couple of minutes until soft.

Decant water from new potatoes and broad beans. Crush but not mash.

Add crushed potatoes and broad beans to bacon and sliced onions.

Add and stir in crème fraiche.

Add a knob of butter.

Add fresh dill. Season with salt and pepper.


Hot tip: When broad beans are not in season, use frozen broad beans. When new potatoes out of season, a couple of baked potatoes in the oven, scoop the cooked potatoes out of their skin. Personally I prefer to use what is in season.


A very tasty dish.

I tipped potatoes and broad beans into the frying pan with bacon and onions to crush. Maybe not a good idea as need to keep moving and started to burn. Maybe a better idea crush in the saucepan once water drained, then add to the bacon and onions. Crush not mash, to keep texture of the potatoes.

I lacked fresh dill. I was going to add dried dill but forgot.

i also forgot to season. Salt and pepper once on the plate.

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