Romesco Potatoes
Photo © Deb Perelman
- 5 ancho chiles
- 2 tablespoons raw almonds
- 2 tablespoons blanched hazelnuts (or, you can rub their skins off once they are toasted and cooled)
- 1 1/4 cups extra-virgin olive oil
- 1 slice country bread, about 1-inch thick
- 1/3 cup canned San Marzano tomatoes
- 1 clove garlic, chopped
- 1 tablespoon chopped flat-leaf parsley
- 1/2 lemon, for juicing
- A splash of sherry vinegar (can’t find it? Use a mild wine or balsamic vinegar instead)
- Kosher salt
- 1 1/2 pounds Yukon Gold potatoes (full size or minis work)
- 1/4 cup extra virgin olive oil
- 4 to 5 cloves garlic, unpeeled
- 2 bay leaves
- 6 springs thyme, plus 2 teaspoons thyme leaves
- 1 cup Romesco sauce (from above)
- 2 tablespoons chopped flat-leaf parsley
- Kosher salt and freshly ground black pepper
- This recipe is vegetarian
- Produce
- Almonds, raw (2 tablespoons)
- Ancho chiles (5)
- Bay leaves (2)
- Flat leaf parsley (3 tablespoon)
- Garlic (5 clove)
- Hazelnuts (2 tablespoons)
- Lemon (1/2)
- San marzano tomatoes, canned (1/3 cup)
- Thyme, springs (6)
- Yukon gold potatoes (1 1/2 pounds)
- Condiments
- Romesco sauce (1 cup)
- Sherry vinegar (1 splash)
- Cooking & Baking
- Kosher salt (1)
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra-virgin (1 1/4 cups)
- Olive oil, extra virgin (1/4 cup)
- Bread & Baked Goods
- Country bread (1 slice)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published March 22, 2010 (2 years ago).
15 people saved this recipe.
