Preheat the oven to 200°C.
Wash the potatoes well and, if you prefer, peel them.
Cut them in half, then steam or boil them in salted water for 3 minutes.
Drain and transfer the potatoes to a bowl, season with oil, salt, pepper, and oregano.
Place them in a non-stick baking tray large enough to hold them all in a single layer and bake in the oven for 20 minutes, using the grill function to make them crispy on the outside.
Meanwhile, blend together the ingredients for the sauce: beans, garlic, oregano, paprika, tomato, salt, and pepper.
Remove the potatoes from the oven and serve them with the vegan sauce.
Crispy baked potatoes are best consumed freshly cooked, however, leftovers can be stored in the fridge in an airtight container for 1 day. The sauce can also be stored in the fridge in an airtight container for 2-3 days.
Italia, Emilia Romagna
| Energy (kcal) | 128.29 |
| Carbohydrates (g) | 16.21 |
| of which Sugars (g) | 1.27 |
| Fat (g) | 5.1 |
| of which Saturates (g) | 0.75 |
| Protein (g) | 3.28 |
| Fiber (g) | 4.19 |
| Sale (g) | 0.01 |
