Description
Hearty fingerling potatoes roasted to perfection, then tossed in a vibrant romesco sauce. Topped with hazelnuts and fresh herbs for a delicious side.
Ingredients
Units
Scale
- 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
Instructions
- Preheat oven to 400°F (204°C)
- Slice potatoes in half lengthwise.
- Toss potatoes with olive oil, salt, and pepper in a bowl.
- Place potatoes on a parchment-lined sheet pan and roast in the preheated oven for 30 minutes, or until fork-tender and golden.
- Place all romesco ingredients in a food processor. Pulse until well combined, but not too smooth.
- Taste and adjust salt and spiciness.
- When potatoes are done, toss a few tablespoons of romesco sauce with the warm potatoes and place in a serving dish.
- Garnish with fresh herbs.
- 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