Ingredients

The following ingredients have 4 Servings
  • 1 ½ pounds fingerling potatoes ( or sub little reds or multi-colored)
  • 1 tablespoon olive oil
  •  salt and cracked pepper
  • 1/2 cup toasted hazelnuts ( or almonds)
  • 1 roasted red bell pepper (from a jar or can) about 3/4 cup ( see notes)
  • 1 tablespoon tomato paste
  • 2 cloves garlic
  • ¼ cup olive oil
  • ½ teaspoon red wine vinegar (or sherry vinegar)
  • ½ teaspoon salt ( more to taste)
  • ½ teaspoon coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ⅛-¼ teaspoon chipotle powder, optional, for heat, more to taste

Instruction

  • Preheat oven to 400F
  • Slice potatoes in half lengthwise ( or leave whole if very small) you want them about 3/4 inch thick.
  • In a bowl, toss potatoes lightly with olive oil and generously season with salt and pepper.
  • Spread out on a parchment lined sheet pan (one layer, do not overlap) and roast in the hot oven 25-35 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 tender, place in a serving dish and toss with a few spoonfuls of romesco sauce, enough to coat well. Taste for salt, and adjust.
  • Garnish with fresh herbs and toasted hazelnuts. Serve immediately.
  • Save remaining romesco sauce in a jar- and cover with a layer of olive oil. Seal and store in the fridge for another use ( soups, wraps, eggs, etc)