Instructions
Follow the steps and taste along the way.
Parboil the potatoes
Preheat the oven to 220 °C. Cut the potatoes into approximately 2 cm cubes and boil them in lightly salted water for 7 minutes. Drain and let them steam dry for 1 minute. Toss them on a sheet pan with 15 ml olive oil and half the salt. Roast for 20 minutes.
Prepare the vegetables and seasoning
While the potatoes roast, cut the onion into thin wedges, halve the cherry tomatoes, and finely chop the garlic. In a small bowl, mix the broth, smoked paprika, cumin, black pepper, and remaining salt.
Add the beans and roast
Remove the sheet pan and toss the potatoes. Add the onion, tomatoes, rinsed beans, and olives. Pour over the seasoned broth and toss to combine. Return to the oven and roast for another 12 minutes, until the tomatoes have softened and the potatoes are golden.
Finish with spinach and lemon
Chop the parsley. Toss the hot mixture on the sheet pan with the spinach, lemon juice, and remaining 10 ml olive oil. Let stand for 2 minutes, until the spinach wilts, then sprinkle with parsley and serve.
