This simple and flavorful 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.

In this recipe for roasted Romesco Potatoes, fingerlings are simply sliced in half, tossed with olive oil, salt and pepper and roasted in the oven until tender, about 30 minutes. While roasting, the quick and easy 5 minute Romesco Sauce is whipped up in the food processor – made with simple, pantry ingredients you probably already have on hand. So easy.

Roasting fingerling potatoes coaxes out their nutty, earthy flavor while enhancing their subtle sweetness. Because they are small, they roast quickly, especially when sliced in half lengthwise.

They get nice and crispy on the outside and have a delicious buttery interior. While they are roasting, the quick Romesco Sauce can be whipped up in literally 5 minutes. Here I’ve used hazelnuts- but other nuts work well too, especially almonds.

Romesco Sauce if unfamiliar, hails from Catalonia, an area in Northern Spain. There are many versions, but most contain red peppers, tomatoes and nuts. It can be made spicy or kept mild. Traditionally it’s served with meat, chicken, fish or roasted vegetables. It can be swirled into soup for a burst of favor, or even tossed with pasta. Think of this as a roasted red pepper pesto of sorts – a good one to have in your back pocket.

STEP BY STEP GUIDE

Potato Preparation:

Start by preheating your oven to 400F. While it’s heating, slice your fingerling potatoes in half lengthwise. Toss these with olive oil, salt, and pepper in a bowl, ensuring they’re evenly coated. This will give them a beautiful, crispy exterior.

Roasting the Potatoes:

Once coated, spread the potatoes on a parchment-lined sheet pan. Make sure they aren’t overlapping so they’ll roast evenly. Roast them in the hot oven for about 30 minutes. You’re looking for them to become fork tender and take on a beautiful golden hue.

Preparing the Romesco Sauce:

While the potatoes are roasting, you can start preparing your romesco sauce. This sauce hails from Spain and is as flavorful as it is versatile. Add your toasted hazelnuts, roasted red bell pepper, tomato paste, garlic, olive oil, red wine vinegar, salt, coriander, smoked paprika, cumin, chili powder, and chipotle powder into a food processor. Pulse the ingredients until they’re well combined but still have some texture. This isn’t meant to be a smooth sauce.

Adjusting the Flavor:

Now’s the time to taste your sauce. Depending on your preference, you might want to adjust the salt level or the heat with more chipotle powder. Remember, it’s easier to add more seasoning, but impossible to take it away, so adjust in small increments.

Assembling the Dish:

Once your potatoes are beautifully roasted, toss them with a few tablespoons of your freshly made romesco sauce. Then, place them in a serving dish ready for presentation.

Finishing Touches:

A sprinkle of fresh herbs like thyme or Italian parsley not only adds a burst of color but a fresh, vibrant flavor that complements the hearty potatoes and rich romesco sauce.

Storing the Romesco Sauce:

If you have leftover sauce, transfer it to a jar and cover it with a layer of olive oil. This helps preserve the sauce. Simply cover the jar and store it in the fridge for future use. The robust flavor of romesco makes it a wonderful addition to many dishes, so be sure to make use of any leftovers!

Roasted Fingerling Romesco Potatoes

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• Author: Sylvia Fountaine
• Total Time: 45 minutes
• Yield: Serves 4
• Diet: Vegetarian, Omnivore, Gluten-Free

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Description

Hearty fingerling potatoes roasted to perfection, then tossed in a vibrant romesco sauce. Topped with hazelnuts and fresh herbs for a delicious side.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 lbs (680 g) fingerling potatoes
• 1 tbsp olive oil
• generous pinch salt and cracked pepper
• 1/2 cups (118 ml) toasted hazelnuts
• 1 roasted red bell pepper
• 1 tbsp tomato paste
• 2-3 cloves garlic
• 1/4 cups (60 ml) olive oil
• 1/2 tsp red wine vinegar
• 1/2 tsp salt
• 1/2 tsp coriander
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp chili powder
• 1/8-1/4 tsp chipotle powder
• Fresh herbs for garnish

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Instructions

1. Preheat oven to 400°F (204°C)
2. Slice potatoes in half lengthwise.
3. Toss potatoes with olive oil, salt, and pepper in a bowl.
4. Place potatoes on a parchment-lined sheet pan and roast in the preheated oven for 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 place in a serving dish.
8. Garnish with fresh herbs.
9. Save remaining romesco sauce in a jar, cover with a layer of olive oil, and store in the refrigerator for later use.

Notes

• For perfectly roasted potatoes, ensure they are relatively uniform in size for even cooking.
• Substitute almonds or walnuts for the hazelnuts in the romesco sauce if needed.
• Store leftover romesco sauce in an airtight container in the refrigerator for up to a week.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup
• Calories: 300
• Sugar: 5
• Sodium: 300
• Fat: 20
• Saturated Fat: 4
• Unsaturated Fat: 16
• Carbohydrates: 30
• Fiber: 5
• Protein: 5

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