Go to content

The beans that accompany the kifeljčar in this dish are a seasonal addition with a long-standing tradition in cuisine, as they have historically been an important source of protein.

A white plate on a brown and violet base. On the plate, there's roasted potatoes sprinkled with green peas.

© Suzan Gabrijan

  • Čas:

    0:35 h

  • Number of portions:


  • Author:

For some time, it seemed like we had forgotten about it, but now it's making a comeback in the fields around Ljubljana, at the stalls of the Ljubljana market, and consequently on our plates.


  • 0.5 kg kifeljčar potatoes, small tubers
  • 1 cup shelled broad beans
  • A bunch of fresh mint
  • Olive oil
  • Grated zest of organic lemon
  • A bunch of young parsley
  • Salt and pepper


Wash the kifeljčar potatoes, dry them, and halve larger tubers lengthwise if necessary.
Drizzle with olive oil, season with salt, and transfer to a baking tray lined with parchment paper. Place in a preheated oven at 180 degrees Celsius and bake for 25 minutes until the potatoes are golden brown.
Meanwhile, bring a pot of salted water to a gentle boil. Once boiling, add the shelled broad beans and cook for 5 minutes until they turn bright green. Drain and rinse with ice water to cool, then squeeze the seeds out of the thick skins if needed.
In a bowl, combine the roasted potatoes, cooked broad beans, chopped fresh mint and parsley, and grated lemon zest. Serve as a side dish to roasted meat or as a standalone vegetarian dish.