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Gallery Roasted Baby Potatoes with Romesco Sauce Credit: Earl Carter Recipe Summary Servings: 4

Ingredients Ingredient Checklist 3 ounces whole blanched almonds 2 red bell peppers 1 small garlic clove 1 teaspoon coarse salt 1/8 teaspoon smoked hot paprika 1/4 cup loosely packed mint leaves 1 teaspoon sherry vinegar or red-wine vinegar 1 1/2 tablespoons extra-virgin olive oil 1 pound small red and yellow potatoes

Gallery Roasted Baby Potatoes with Romesco Sauce Credit: Earl Carter

Recipe Summary Servings: 4

Roasted Baby Potatoes with Romesco Sauce      Credit: Earl Carter

Roasted Baby Potatoes with Romesco Sauce

Credit: Earl Carter

Roasted Baby Potatoes with Romesco Sauce

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 3 ounces whole blanched almonds 2 red bell peppers 1 small garlic clove 1 teaspoon coarse salt 1/8 teaspoon smoked hot paprika 1/4 cup loosely packed mint leaves 1 teaspoon sherry vinegar or red-wine vinegar 1 1/2 tablespoons extra-virgin olive oil 1 pound small red and yellow potatoes

Directions

Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet; toast in oven until lightly golden and fragrant, 7 to 8 minutes. Remove from oven, and let cool 15 minutes.

Meanwhile, roast red peppers over a gas burner until blistered and charred, turning as each section blackens. (Alternatively, roast peppers on a baking sheet under the broiler.) Transfer to a large bowl, and cover tightly with plastic wrap; let steam about 15 minutes. Using paper towels, peel off blackened skins; remove and discard stems and seeds.

Raise oven to 375 degrees. In a food processor, combine almonds, garlic, roasted red peppers, 3/4 teaspoon salt, paprika, mint, and vinegar. Process to a coarse paste, about 1 minute. With machine running, add 1 tablespoon oil in a slow, steady stream until sauce is smooth. Transfer sauce to a small bowl, and set aside.

Place potatoes on a rimmed baking sheet, and toss with remaining 1/2 tablespoon oil and 1/4 teaspoon salt. Roast in oven until skins are slightly crisp and potatoes are tender, shaking pan once to turn potatoes, 20 to 30 minutes. Serve hot with sauce on the side.

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All Reviews for Roasted Baby Potatoes with Romesco Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Baby Potatoes with Romesco Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest