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Side Dish Snack Roasted Romesco Potatoes
Ready Time: 45min
Prep Time: 15min
Cook Time: 30min
Fingerling potatoes are roasted in the oven until golden and tender, then tossed with a Quick Hazelnut Romesco Sauce — smokey, mildly spicy and subtly sweet, this makes a perfect side dish for fall.
Ingredients Potatoes 1 ½ lbs. fingerling potatoes 1 Tablespoon olive oil Generous pinch salt and cracked pepper Romesco 1/2 cup toasted hazelnuts 1 roasted red bell pepper (from a jar or can) 1 Tablespoon tomato paste 2-3 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, more to taste Fresh herbs for garnish- thyme or Italian parsley Preparation
Prep Time: 15min | Cook Time: 30min
Preheat oven to 400 °F Slice potatoes in half lengthwise. Toss potatoes with olive oil, salt and pepper in a bowl . Place on a parchment lined sheet pan and roast in the hot oven 30 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 done, toss a few tablespoons of romesco sauce with the warm potatoes and plae in a serving dish. Garnish with fresh herbs Save remaining romesco sauce in a jar and cover with a layer of oilive oil. Cover and store in the fridge for another use. Potatoes USA Disclaimer
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