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Roasted Romesco Potatoes

Fingerling potatoes are roasted in the oven until golden and tender, then tossed with a Quick Hazelnut Romesco Sauce — smokey, mildly spicy and subtly sweet, this makes a perfect side dish for fall.
Recipe by Sylvia Fountaine. Featuring USA Potatoes.

Ingredients

	Potatoes
1 ½ lbs.	fingerling potatoes
1 tbsp	olive oil
Generous pinch	salt and cracked pepper
	Romesco
65 g	toasted hazelnuts
1	roasted red bell pepper (from a jar or can)
1 tbsp	tomato paste
2-3 cloves	garlic
60 ml	olive oil
½ tsp	red wine vinegar (or sherry vinegar)
½ tsp	salt ( more to taste)
½ tsp	coriander
1 tsp	smoked paprika
1 tsp	cumin
1 tsp	chili powder
⅛-¼ tsp	chipotle powder, more to taste
	Fresh herbs for garnish (thyme or Italian parsley)

Step 1
Preheat oven to 200 °C.
Step 2
Slice potatoes in half lengthwise.
Step 3
Toss potatoes with olive oil, salt and pepper in a bowl.
Step 4
Place on a parchment lined sheet pan and roast in the hot oven 30 minutes or until fork tender and golden.
Step 5
Place all romesco ingredients in a food processor. Pulse until well combined, but not too smooth.
Step 6
Taste and adjust salt and spiciness.
Step 7
When potatoes are done, toss a few tbsp of romesco sauce with the warm potatoes and place in a serving dish.
Step 8
Garnish with fresh herbs.
Step 9
Save remaining romesco sauce in a jar and cover with a layer of oilive oil. Cover and store in the fridge for another use.

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Appetizers, Fruits & Vegetables, Gluten-free, Sides, Vegetarian or Vegan

Roasted Romesco Potatoes

Ingredients

Potatoes

Romesco

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

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