Romesco Potatoes Recipe
Make Romesco Potatoes Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Romesco sauce
Potatoes & finishing
Method
Romesco sauce
- 1
Toast nuts and bread
Preheat oven to 375°F (190°C). Spread almonds (or nut mix) and bread pieces/breadcrumbs on a baking sheet and toast 6–8 minutes until fragrant and lightly golden. Watch closely so they don't burn. Remove and let cool.
- 2
Combine sauce ingredients
In a food processor or high-speed blender, add roasted red peppers, chopped tomato, cooled toasted nuts, toasted bread, garlic, smoked paprika, cayenne (if using), sherry vinegar, salt, and pepper.
- 3
Emulsify and adjust
Pulse/blend while slowly adding the 1/4 cup olive oil until you have a thick, slightly coarse paste. If the mixture is too thick, add water, 1 tablespoon at a time (up to the indicated amount), until it reaches a spreadable but not runny consistency. Taste and adjust salt, vinegar, or paprika as desired. Transfer to a bowl and set aside at room temperature.
Potatoes & finishing
- 4
Prepare potatoes
Preheat oven to 425°F (220°C). If you've used 375°F earlier for toasting, increase oven temperature now. Wash potatoes and cut any large ones in half or quarters so pieces are roughly uniform (about 1–1.5 inch pieces). Pat dry.
- 5
Season and roast
Toss potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper on a rimmed baking sheet in a single layer. Roast in the preheated 425°F oven for 25–35 minutes, turning once halfway through, until potatoes are golden and crisp on the outside and tender when pierced with a fork.
- 6
Finish with romesco
Remove potatoes from the oven and while still hot, transfer to a large bowl. Add about 3/4 cup of the prepared romesco sauce (adjust to taste) and toss gently to coat each potato. Reserve remaining romesco to serve on the side.
- 7
Plate and garnish
Transfer coated potatoes to a serving dish. Spoon any remaining romesco over the top, sprinkle chopped parsley, and serve with lemon wedges for squeezing over if desired.
