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.
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