Preheat oven to 200°C.
Halve any larger potatoes. Toss with olive oil, thyme, salt and pepper and roast for 25 minutes.
Lightly crush each potato, drizzle over the maple syrup and roast for a further 15–20 minutes until extra crispy.
Blitz the beans, peppers, garlic, tomato paste, smoked paprika and almonds until smooth.
Add a splash of water to loosen if needed. Season well.
Spread the romesco beans onto a serving platter, pile over the crispy potatoes and finish with fresh herbs and chilli.
