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Roasted Fingerling Romesco Potatoes

  • Author: Sylvia Fountaine
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


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.


Units Scale
  • 1 1/2 pounds fingerling potatoes
  • 1 tablespoon olive oil
  • generous pinch salt and cracked pepper

Romesco Ingredients

  • 1/2 cup toasted hazelnuts
  • 1 roasted red bell pepper (from a jar or can)
  • 1 tablespoon tomato paste
  • 23 cloves garlic
  • 1/4 cup olive oil
  • 1/2 teaspoon red wine vinegar (or sherry vinegar)
  • 1/2 teaspoon salt (more to taste)
  • 1/2 teaspoon coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/81/4 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.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side
  • Method: Roasting
  • Cuisine: Spanish

Keywords: side dish, spanish, spain, potatoes, romesco, peppers, almonds, nuts, hazelnuts, sauce, tapas

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