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Gallery Shriveled Potatoes with Romesco Sauce Recipe Summary Servings: 8
Ingredients Ingredient Checklist 2/3 cup whole blanched almonds 2 red bell peppers 1/8 teaspoon pimenton (smoked hot paprika) 1/4 cup loosely packed mint leaves 1 teaspoon sherry vinegar or red-wine vinegar 1 small garlic clove Coarse salt 1 1/2 tablespoons extra-virgin olive oil 1 pound mixed baby red and Yukon gold potatoes
Cook’s Notes Romesco sauce tastes even better the next day, when the flavors have had a chance to blend. Refrigerate it overnight in a covered container, and bring to room temperature before serving.
Gallery Shriveled Potatoes with Romesco Sauce
Recipe Summary Servings: 8
Gallery
Shriveled Potatoes with Romesco Sauce
Shriveled Potatoes with Romesco Sauce
Shriveled Potatoes with Romesco Sauce
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 2/3 cup whole blanched almonds 2 red bell peppers 1/8 teaspoon pimenton (smoked hot paprika) 1/4 cup loosely packed mint leaves 1 teaspoon sherry vinegar or red-wine vinegar 1 small garlic clove Coarse salt 1 1/2 tablespoons extra-virgin olive oil 1 pound mixed baby red and Yukon gold potatoes
Directions
Preheat oven to 350 degrees. Toast almonds in a single layer on a rimmed baking sheet until lightly golden and fragrant, 7 to 8 minutes. Transfer to a plate to cool.
Meanwhile, roast red peppers directly over a gas burner flame until blistered and charred, turning with tongs as each section blackens. (Alternatively, broil peppers on a baking sheet.) Transfer peppers to a large bowl and cover tightly with plastic wrap; let steam about 15 minutes. Using paper towels, peel off blackened skins; remove and discard stems and seeds.
Lower oven to 325 degrees. In a food processor, pulse almonds, roasted red peppers, pimenton, mint, vinegar, garlic, and 3/4 teaspoon salt to a coarse paste, about 1 minute. With machine running, add 1 tablespoon oil in a slow, steady stream through the feed tube until smooth. Transfer to a bowl.
Place potatoes on a rimmed baking sheet and toss with remaining 1 1/2 teaspoons oil and 1/4 teaspoon salt. Roast in oven (without moving potatoes on the pan) until skins are slightly crisp and potatoes are tender, about 1 1/2 hours. Serve potatoes warm or at room temperature, with sauce on the side.
Cook’s Notes Romesco sauce tastes even better the next day, when the flavors have had a chance to blend. Refrigerate it overnight in a covered container, and bring to room temperature before serving.
Cook’s Notes
Romesco sauce tastes even better the next day, when the flavors have had a chance to blend. Refrigerate it overnight in a covered container, and bring to room temperature before serving.
Reviews
Add Rating & Review 54 Ratings 5 star values: 10 4 star values: 18 3 star values: 20 2 star values: 6 1 star values: 0
Reviews
Add Rating & Review 54 Ratings 5 star values: 10 4 star values: 18 3 star values: 20 2 star values: 6 1 star values: 0
Add Rating & Review
54 Ratings 5 star values: 10 4 star values: 18 3 star values: 20 2 star values: 6 1 star values: 0
54 Ratings 5 star values: 10 4 star values: 18 3 star values: 20 2 star values: 6 1 star values: 0
54 Ratings 5 star values: 10 4 star values: 18 3 star values: 20 2 star values: 6 1 star values: 0
5 star values: 10 4 star values: 18 3 star values: 20 2 star values: 6 1 star values: 0
All Reviews for Shriveled Potatoes with Romesco Sauce
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Shriveled Potatoes with Romesco Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
