How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Calabrese Broad Beans and Roasted Potatoes?

You need 9 ingredients. The key ingredients include: 1 pound Yukon gold potatoes, cut in half length wise and sliced 1/3-inch thick, 1 1/2 pounds broad beans, stem removed and each cut into 3 pieces (may substitute green beans if broad beans not available), 1/2 cup extra-virgin olive oil, divided, 2 cloves garlic, peeled and sliced thin, and more.

Is Calabrese Broad Beans and Roasted Potatoes suitable as soups & stews?

Yes, Calabrese Broad Beans and Roasted Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Calabrese Broad Beans and Roasted Potatoes?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Calabrese Broad Beans and Roasted Potatoes Recipe

Name: Calabrese Broad Beans and Roasted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Yukon gold potatoes, cut in half length wise and sliced 1/3-inch thick; 1 1/2 pounds broad beans, stem removed and each cut into 3 pieces (may substitute green beans if broad beans not available); 1/2 cup extra-virgin olive oil, divided; 2 cloves garlic, peeled and sliced thin; Salt and freshly ground black pepper; 1 teaspoon red chili flakes; 1 tablespoon chopped fresh oregano leaves; 1 cup canned whole plum tomatoes; 1 cup cold water

Calabrese Broad Beans and Roasted Potatoes – a delicious recipe with gold potatoes, broad beans, extra-virgin olive oil, garlic, Salt, red chili flakes. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 pound Yukon gold potatoes, cut in half length wise and sliced 1/3-inch thick
1 1/2 pounds broad beans, stem removed and each cut into 3 pieces (may substitute green beans if broad beans not available)
1/2 cup extra-virgin olive oil, divided
2 cloves garlic, peeled and sliced thin
Salt and freshly ground black pepper
1 teaspoon red chili flakes
1 tablespoon chopped fresh oregano leaves
1 cup canned whole plum tomatoes
1 cup cold water

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Quick Info

Servings
4 servings
Calories
592 kcal
Category
Soups & Stews

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Calabrese Broad Beans and Roasted Potatoes

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