PARTNER POST: Get ready for the months ahead with new potato recipes that will inspire your spring and summer cooking.
Take your hasselback potatoes to a whole new level by cooking them on the grill and serving them with a traditional Spanish romesco sauce.
These delicious Grilled Tricolor Hasselback Potatoes with Romesco Sauce are a combination of two of our favorite Spanish dishes: “Patatas Bravas” (roasted potatoes with spicy sauce) and “Romesco”, a traditional Spanish sauce / spread that is served along grilled vegetables, meats or with toasted rustic bread. This dish is vegan and can be served as an appetizer or side dish.
Everyone LOVES potatoes. Besides being delicious, filling and comforting, they’re a great source or energy (hello carbs!) and vitamin B6, (which helps turn the energy from food into energy your body can use). They are high in antioxidants (such as Vitamin C), fiber (which makes you feel full longer), potassium and magnesium and are fat, cholesterol, sodium and gluten free. They can be prepared in a million different ways, which makes getting your daily serving of veggies a whole lot easier!
Ignore any messy, cold weather outside and day dream about bright sunshine, warm days, picnics and barbecues.
And we have the perfect recipe to help us with that!
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Hasselback potatoes are definitely “in” right now, but have you ever thought of making them on the grill? They are incredibly scrumptious, and all you need is the right sauce to make them a spectacular, nutritious dish. To go back to our Spanish roots, we are serving these with a delicious Romesco, a traditional Spanish sauce made with lots of roasted garlic, roasted peppers, nuts and smokey paprika.
This dish makes a great appetizer or side dish, and it can be ready in a flash. Make sure to use even size, small potatoes, so they all cook evenly and at the same time. You can also prepare the sauce 2 to 3 days ahead of time, and refrigerate it until you’re ready to use it.
For another unique way to use potatoes, check out these truffles and find the recipe here.
- 3 small Yukon Gold potatoes
- 3 small red potatoes
- 3 small purple potatoes
- 4½ teaspoons extra virgin olive oil, divided
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 12 ounces jarred roasted red peppers
- 10 garlic cloves, peeled
- 1 slice of bread (any kind) or one sheet of Matzah if making it for Passover
- 1 /2 cup chopped toasted almonds
- 2 tablespoons extra virgin olive oil
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 1 teaspoon sweet or smoked paprika
- ½ teaspoon salt
- Thoroughly wash, scrub and dry the potatoes. Wrap the garlic for the Romesco sauce in aluminum foil
- Preheat the grill to medium high
- Place one potato on a flat surface. Hold it tightly on both ends with your thumb and index finger. Using a sharp paring knife and starting from one end, cut thin slices, stopping before reaching the bottom (make sure you don't cut all the way through), keeping the cuts as even as possible. Repeat the process with the rest of the potatoes.
- Drizzle ½ teaspoon of olive oil over each potatoes, rubbing them very gently so the are well coated. Sprinkle salt and pepper evenly and place them on the grill. Cover and cook for 25 minutes. At the same time, place the foil wrapped garlic in the grill, and remove it after 15 minutes.
- Once the garlic is cooked and while the potatoes continue cooking, prepare the Romesco sauce. Combine all the sauce ingredients, including the garlic, in the food processor and pulse until smooth.
- Once the potatoes are ready, place them on a serving platter and cover them tightly with aluminum foil, until they’re ready to be served.