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Sandra Valvassori

Sandra Valvassori

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Home › Uncategorized

Roasted Fingerling Potatoes with Romesco Sauce

Posted: February 1, 2020 | by Sandra Valvassori
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Romesco is a bold, rich, and smoky sauce puréed and thickened with toasted nuts and peppers. These Roasted Fingerling Potatoes with Romesco Sauce are a delicious and healthy snack or side dish — perfect for game day!

roasted fingerling potatoes with romesco sauce

Cataloninas, please look the other way. This is not an authentic romesco sauce. Problem is, if I were to post a truly authentic recipe for romesco sauce, not many of you would make it. Traditional romesco sauce is made with dried ñora peppers that are very hard to find. Roasting whole tomatoes, onions and garlic for 45 minutes might also turn you off, it does me. So, I am giving you a simplified version that is not as authentic but super delicious nonetheless.

Table of Contents[Hide]
  • What is romesco sauce
  • How to make easy romesco sauce
  • What to serve with romesco sauce
  • Other game day recipes you may enjoy

What is romesco sauce

Romesco is a thick and rich Spanish sauce originating from the Catalonia region. The base of romesco sauce is roasted tomatoes, onions, and garlic, that get puréed along with toasted almonds, bread, raw garlic, sherry vinegar, and dried chili peppers. Though I like to use them in my romesco sauce, the inclusion of roasted red peppers and smoked paprika is still up for debate. The smoky pungent sauce has been traditionally served as a condiment for fish, or meat and is just as delicious as a dip, or spread, with roasted vegetables. Smeared on toasted bread, is a really good idea.

To a Spaniard, ñora peppers are pretty crucial to the unique taste of romesco sauce. The peppers are sold dried and then soaked before using, much like a Mexican pepper such as guajillo. However, unlike Mexican dried chilis that are now sold nearly everywhere, ñora peppers are not easily found outside of Spain. In North America, most recipes for romesco leave them out and substitute with smoked paprika, and/or roasted red peppers. For this recipe, I do the same.

How to make easy romesco sauce

For my recipe, instead of roasting whole tomatoes which take a while to char in the oven, I broil cherry tomatoes along with half an onion and a few cloves of garlic. In a fraction of the time, the vegetables become soft, slightly charred and smoky. I always have jarred roasted peppers on hand and they are much more convenient than roasting your own. To replace the ñora peppers, I use ancho chili powder and smoked paprika which lend a mild smokiness without being too chili-powderish.

Toasted almonds, or hazelnuts, are the nuts most commonly used to make romesco sauce. I prefer to use only almonds for convenience but any would work. I find the nuts thicken the sauce sufficiently so I leave out the toasted bread.

To finish the romesco sauce, the broiled tomatoes, onions, and garlic, and the rest of the ingredients, get blitzed in a food processor. Taste and adjust to your taste by adding more vinegar, salt, or a pinch of cayenne for some heat.
Ingredients for romesco sauceroasted vegetablesromesco sauce in food processor       roasted fingerling potatoes

What to serve with romesco sauce

You can think of romesco sauce as a “Spanish Ketchup” — it truly goes with everything. Use romesco as a condiment in salad dressings, as a sauce for seafood, to serve alongside grilled vegetables and meat, or as a dip. I haven’t tried it, but tossed with pasta sounds pretty delicious.

I absolutely love roasted fingerling potatoes with romesco sauce but charred broccoli or cauliflower are also irresistible. Feel free to use any other variety of potato — baby potatoes, red potatoes, and russet potatoes all work.

close up of roasted fingerling potatoes with romesco sauceIt is game day tomorrow and I will be there for the food, of course. I have been convinced to make chicken wings by certain others, something I make very rarely. So rarely that I had to google a recipe for baked wings (can’t stomach the frying) and I settled on this recipe which seems easy and interesting. But while the rest will be enjoying their wings (lovely NYT never lets us down right?), I will be happy as a clam with a platter of these crispy roasted fingerlings with romesco sauce. It is so, so good and I am obsessed with it. I know you will love it too. Happy game day, friends!

Other game day recipes you may enjoy

Baked Turkey Meatballs Two Ways
Chicken and Noodle Lettuce Wraps with Nuoc Cham
Vegan Banana Chocolate Chip Cookies

 

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Roasted Fingerling Potatoes with Romesco Sauce

Author: Sandra Valvassori
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 4
roasted fingerling potatoes with romesco sauce

Ingredients  

For the Potatoes:

  • 1 ½ pounds fingerling potatoes or sub little reds or multi-colored
  • 1 tablespoon olive oil
  • Ksosher alt and freshly cracked black pepper to taste

For the Romesco Sauce:

  • 1 cup cherry tomatoes
  • 1/2 yellow onion sliced into 3 wedges
  • 5 garlic cloves gently smashed and peeled, divided
  • 1 cup blanched almonds or hazelnuts, or a mix
  • 12 ounce jar roasted red peppers drained
  • 1 teaspoon ancho chili powder optional
  • 1 tsp sweet smoked paprika pimentón
  • 1 tsp kosher salt
  • 1/4 tsp cayenne or red chili flakes optional
  • 2 tbsp Sherry vinegar or red wine vinegar
  • 1/2 cup extra virgin olive oil plus 1 tablespoon, divided

Instructions 

  • Adjust the oven rack to the second position inches from the top (about 6-8 inches from the flame) and preheat the broiler on high. Spread the cherry tomatoes, onion and garlic on a small sheet pan and drizzle with 1 tablespoon olive oil. Place the sheet pan in the oven and broil until the vegetables achieve a subtle char, about 7-9 minutes. Every broiler is slightly different, so keep an eye on them and turn the baking sheet as needed. Remove from oven and set aside to cool slightly.
  • Preheat oven to 425 degree F and prepare a large sheet pan with parchment paper.
  • Slice potatoes in half lengthwise (or leave whole if using small baby potatoes).
  • Place on prepared sheet pan, drizzle with 1 tablespoon olive oil and toss to coat. Spread in a single layer and sprinkle with salt and pepper to taste. Roast in the preheated oven 25-30 minutes or until fork-tender and crsipy-golden.
  • Meanwhile make Romesco Sauce: Place the roasted tomatoes, onion, and garlic, along with all the other romesco ingredients in a food processor. Pulse until well combined.Taste and adjust salt and spiciness.
  • Place potatoes on a platter and serve immediately alongside romesco sauce.
Tried this recipe?Tag @sandra_valvassori on Instagram or hashtag #sandravalvassori!

 

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