Smoky Braised Potatoes with Spicy Romesco Sauce
Ingredients
The potatoes
-
3
tablespoons
olive oil
-
1
tablespoon
unsalted butter
-
1
large
onion, thinly sliced
-
1 ½
pounds
red potatoes, cut into 1-inch pieces
-
4
cloves
garlic, sliced
-
½
teaspoon
smoked paprika
-
1
cup
vegetable broth
-
to taste
salt and pepper
-
to taste
coarsely chopped parsley, for serving (optional)
The Spicy Romesco Sauce
-
2
tablespoons
olive oil, divided
-
1
large
red bell pepper, cut into chunks
-
1
large
tomato, cut into chunks
-
½
cup
raw almonds
-
2
cloves
garlic, minced
-
1
tablespoon
harissa
-
to taste
salt and pepper
Instructions
- Preheat the oven to 375ºF.
- Heat olive oil and butter in a large oven-safe skillet over medium-low heat, then add the onion and cook until softened.
- Stir in the potatoes, garlic, and smoked paprika, and increase heat to medium-high, cooking until the potatoes start to brown.
- Remove from heat and pour in the vegetable broth, then cover the skillet and place it in the oven.
- Bake covered for about 10 minutes, then remove the cover and cook until the liquid reduces into a thick sauce, about 15-20 minutes more.
- Season with salt and pepper, sprinkle with parsley if using, and serve with Spicy Romesco Sauce.
Nutrition Facts (estimated)
Servings
4-6
Calories
256
Total fat
14g
Total carbohydrates
31g
Total protein
4g
Sodium
268mg
Cholesterol
8mg
You might also like