Roasted Fingerling Potatoes with Romesco Sauce
sandravalvassori.com
Servings: 4
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.