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