Preheat and prep: Position a rack in the upper third of the oven and preheat to 220°C / 425°F. This hotter temperature gives the fingerlings a golden, crisp exterior without long roasting times. While the oven heats, wash and halve (or quarter larger) the fingerlings so pieces are uniform — uniform size ensures even roasting.

Toss potatoes with oil and seasoning: Put the halved potatoes in a large bowl. Add 4 tbsp (1 per person) extra‑virgin olive oil, 3/4 tsp sea salt, 1/4 tsp freshly ground black pepper and 1/4 tsp smoked paprika (reserve remaining paprika to finish). Toss thoroughly so every piece is lightly coated — the oil helps conduct heat and the thin layer promotes crisping and even browning.

Roast the potatoes: Spread potatoes in a single layer on a rimmed baking sheet (don’t crowd — crowding steams rather than roasts). Place cut-side down if possible. Roast for 25–30 minutes, turning once after 15–18 minutes, until deeply golden and tender when pierced. Turning exposes new surfaces to direct heat so more edges crisp.

Prepare beans while potatoes roast: Drain the cannellini beans and briefly rinse under cool water to remove excess canning liquid and sodium. Shake dry. In a wide sauté pan over medium heat (you can use a dry pan — you’ll add beans to a little of the potato pan drippings later), add the thinly sliced garlic and cook 30–45 seconds until fragrant and just golden — this blooms the garlic’s aroma. Don’t let it brown deeply or it will taste bitter.

Warm and season the beans: Add the drained beans to the garlic and 2 tablespoons of the lemon juice (reserve the rest for finishing). Stir to warm through, 2–3 minutes, smashing 1/3 of the beans gently with the back of a spoon — this creates a lightly creamy texture that helps the sauce cling to the spinach and potatoes. If the pan seems dry, add 1–2 tbsp water; we avoid extra oil to keep the calorie profile close to the ingredient list.

Wilt the spinach into the beans: Add the baby spinach in batches, stirring and allowing each handful to wilt before adding the next — this keeps the greens vibrant and ensures even cooking. The residual heat will soften the leaves quickly; when all spinach is incorporated, cook 1 minute more so flavors marry. Taste and season with salt, pepper, and a pinch more smoked paprika if you like a smoky lift.

Finish the herbed olive oil: While the beans and spinach finish, mix the chopped parsley and chives with the remaining 2 tbsp lemon juice and a big pinch of salt in a small bowl. Let it sit 1 minute to macerate (this releases herb oils). Drizzle in 1 tbsp of the roasted-potato oil from the baking sheet (tilt the sheet and spoon it out) to create a loose herbed oil — using the roasted-potato oil ties the bowl together with a toasty flavor without adding extra measured oil.

Assemble the bowls: Divide the warm roasted potatoes among four shallow bowls. Spoon the warm lemony white bean and wilted spinach mixture alongside or on top of the potatoes. Spoon the herbed olive oil over the beans and potatoes so the herbs and lemon perfume the dish. Scatter toasted sunflower seeds or sliced almonds across each bowl for crunchy contrast, then finish with the remaining smoked paprika (a light pinch), a final grind of black pepper and an optional drizzle of any remaining pan juices.

Serve and enjoy: Serve immediately while hot so the contrast between crisp potato and creamy beans remains. Encourage diners to break up the potatoes and mix components in their bowl — the textures and flavors are best combined.