Roasted Fingerling Potatoes
with Romesco Sauce
Roasted Fingerling Potatoes
Ingredients
- 1.5 pounds fingerling potatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon parsley flakes
- 1 teaspoon Kosher salt
- 1/2 teaspoon garlic powder
Instructions
Preheat oven to 375 degrees. Place potatoes on a lightly greased baking pan. Pour olive oil over potatoes; toss to coat. Season with parsley flakes, salt and garlic powder; stir to combine. Bake, uncovered, until potatoes are fork tender, about 20 minutes. Serve hot with your favorite dipping sauce. Serves 4.
Romesco Sauce
Ingredients
- 1/2 cup extra virgin olive oil, divided
- 1 3-inch slice crusty bread, cubed (a baguette works well)
- 1/2 cup sliced almonds
- 3 large garlic cloves, minced
- 1 14.5-ounce can fire roasted diced tomatoes, drained
- 1 8-ounce jar roasted sweet red bell peppers, drained
- 2 tablespoons red wine vinegar
- 1 tablespoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
Instructions
Place 3 tablespoons olive oil in a large skillet over medium heat. Add bread, almonds and garlic; cook, stirring constantly, until ingredients are lightly toasted, 3-5 minutes (don't let garlic burn). Remove pan from heat. Transfer bread mixture to a food processor or blender. Add tomatoes, peppers, vinegar, paprika and cayenne pepper; process until smooth. While machine is running, gradually add reserved 1/3 cup olive oil. Season to taste with salt and black pepper. The romesco sauce can be refrigerated for up to 1 week or frozen for up to 3 months. Makes about 2 1/2 cups.