Fingerling Romesco Potatoes
Recipe Type: Side
Cuisine: Spanish
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4 servings
This simple romesco sauce can be whipped up in minutes while the fingerling potatoes are roasting. Enjoy as a hearty side dish topped with hazelnuts and fresh herbs on a cool fall day.
  • 1 ½ pounds fingerling potatoes
  • 1 tablespoon olive oil
  • generous pinch salt and cracked pepper
Romesco Ingredients
  • ½ cup toasted hazelnuts
  • 1 roasted red bell pepper (from a jar or can)
  • 1 tablespoon tomato paste
  • 2-3 cloves garlic
  • ¼ cup olive oil
  • ½ teaspoon red wine vinegar (or sherry vinegar)
  • ½ teaspoon salt ( more to taste)
  • ½ teaspoon coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ⅛-¼ teaspoon chipotle powder, more to taste
  • Fresh herbs for garnish- thyme or Italian Parsley
  1. Preheat oven to 400F
  2. Slice potatoes in half lengthwise.
  3. Toss potatoes with olive oil, salt and pepper in a bowl .
  4. Place on a parchment lined sheet pan and roast in the hot oven 30 minutes or until fork tender and golden.
  5. Place all romesco ingredients in a food processor. Pulse until well combined, but not too smooth.
  6. Taste and adjust salt and spiciness.
  7. When potatoes are done, toss a few tablespoons of romesco sauce with the warm potatoes and plae in a serving dish.
  8. Garnish with fresh herbs
  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.
Recipe by Honest Cooking at