Roasted Fingerling Potatoes with Romesco Sauce
Ingredients
The potatoes
-
1½
pounds
fingerling potatoes
-
1
tablespoon
olive oil
-
to taste
salt and cracked pepper
The Romesco Sauce
-
½
cup
toasted hazelnuts (or almonds)
-
1
whole
roasted red bell pepper
-
1
tablespoon
tomato paste
-
2
cloves
garlic
-
¼
cup
olive oil
-
½
teaspoon
red wine vinegar (or sherry vinegar)
-
½
teaspoon
salt
-
½
teaspoon
coriander
-
1
teaspoon
smoked paprika
-
1
teaspoon
cumin
-
1
teaspoon
chili powder
-
⅛–¼
teaspoon
chipotle powder (optional)
Garnish
-
to taste
chopped thyme or Italian parsley
-
to taste
crushed toasted hazelnuts
Instructions
- Preheat the oven to 400°F.
- Slice the potatoes in half lengthwise and toss them with olive oil, salt, and pepper.
- Spread the potatoes on a parchment-lined sheet pan in a single layer and roast for 25-35 minutes until fork-tender and golden.
- While the potatoes are roasting, prepare the Romesco Sauce by combining all sauce ingredients in a food processor and pulse until well combined but not too smooth.
- Once the potatoes are done, toss them with the Romesco Sauce to coat.
- Garnish with fresh herbs and crushed hazelnuts, then serve immediately.
- Store any leftover Romesco Sauce in a jar covered with olive oil in the fridge.
Nutrition Facts (estimated)
Servings
4-6
Calories
226
Total fat
14g
Total carbohydrates
23.4g
Total protein
4.9g
Sodium
230.7mg
Cholesterol
0mg
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