Romesco Potatoes

Roasted Potatoes are tossed with savory romesco sauce, using pantry ingredients you probably already have on hand!  A tasty vegan side dish perfect for weeknight dinners or the holiday table!

Romesco potatoes are made with roasted fingerling potatoes that are simply sliced in half, tossed with olive oil, salt, and pepper, and roasted in the oven until tender, and tossed with romesco sauce!  While they are roasting, whip up the 5-minute Romesco Sauce, made with simple, pantry ingredients you probably already have on hand. A flavorful vegan side dish perfect for fall.

Why You’ll Love Romesco Potatoes

When fall arrives, we find our appetites begin to increase almost proportionally to the cold. Storing up for winter perhaps! One thing I find myself craving are earthy potatoes!  I love their heartiness and versatility, and most of all I love them roasted.

Roasting fingerling potatoes coaxes out their nutty, earthy flavor while enhancing their subtle sweetness. Because they are small, they roast quickly, especially when sliced in half lengthwise.

But First, What is Romesco Sauce?

Romesco Sauce, if unfamiliar, hails from Catalonia, an area in Northern Spain. There are many versions, but most contain red peppers, tomatoes and nuts. Romesco can be made spicy or kept mild. Traditionally, it’s served with meat, chicken, fish, or roasted vegetables. It can be swirled into soup for a burst of favor, or even tossed with pasta. Think of this as a roasted red pepper pesto of sorts – a good recipe to have in your back pocket.

How to make Romesco Potatoes

1. Simply toss potatoes with olive oil, salt, and pepper.
2. Bake on a parchment-lined sheet pan until tender yet crispy.

3. Romesco Sauce. While the fingerling potatoes are roasting, make the quick Romesco Sauce, which can be whipped up in literally 5 minutes.

4. Toss. Toss the potatoes with romesco sauce, season with salt and pepper, and serve!

5. Garnish. For added texture, sprinkle with crushed hazelnuts and a scattering of fresh herbs like thyme or sage.

Storing Romesco Potatoes

The leftovers will keep up to 4 days in an airtight container in the fridge!  They are also very good reheated in the oven with the romesco sauce on them.

More Favorite Side Dish Recipes!

• Roasted Parsnips with Romesco Sauce
• Kyoto Style Sweet Potatoes with Miso, Ginger and Scallions
• Aloo Gobi (Indian-Spiced Potatoes & Cauliflower)
• Sheet Pan Harissa Chicken (or Tofu) with Roasted Sweet Potatoes
• Rosemary Garlic Hasselback Potatoes

Romesco Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

• Author: Sylvia Fountaine | Feasting at Home Blog
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 4-6
• Category: Vegan, side dish
• Method: roasted
• Cuisine: American
• Diet: Vegan

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Description

Roasted Potatoes are tossed with savory romesco sauce, using pantry ingredients you probably already have on hand!  A tasty vegan side dish perfect for weeknight dinners or the holiday table!

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Ingredients

Units USM

• 1 1/2 pounds fingerling potatoes ( or sub little reds or multi-colored)
• 1 tablespoon olive oil
• salt and cracked pepper

Romesco Sauce

• 1/2 cup toasted hazelnuts ( or almonds)
• 1 roasted red bell pepper (from a jar or can) about 3/4 cup ( see notes)
• 1 tablespoon tomato paste
• 2 cloves garlic
• 1/4 cup olive oil
• 1/2 teaspoon red wine vinegar (or sherry vinegar)
• 1/2 teaspoon salt ( more to taste)
• 1/2 teaspoon coriander
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/8-1/4 teaspoon chipotle powder, optional, for heat, more to taste

Garnish- chopped thyme or Italian Parsley, and crushed toasted hazelnuts

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Instructions

1. Preheat oven to 400F
2. Slice potatoes in half lengthwise ( or leave whole if very small) you want them about 3/4 inch thick.
3. In a bowl, toss potatoes lightly with olive oil and generously season with salt and pepper.
4. Spread out on a parchment lined sheet pan (one layer, do not overlap) and roast in the hot oven 25-35 minutes or until fork-tender and golden.
5. Make Romesco Sauce: Place all romesco ingredients in a food processor. Pulse until well combined, but not too smooth.Taste and adjust salt and spiciness.
6. When potatoes are tender, place in a serving dish and toss with a few spoonfuls of romesco sauce, enough to coat well. Taste for salt, and adjust.
7. Garnish with fresh herbs and toasted hazelnuts. Serve immediately.
8. Save remaining romesco sauce in a jar- and cover with a layer of olive oil. Seal and store in the fridge for another use ( soups, wraps, eggs, etc)

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Notes

You can sub toasted almonds for the hazelnuts if allergies.

Other potatoes work well here too, so feel free to sub. Little ones are best.

If bland, it probably needs salt. 😉

Nutrition

• Serving Size:
• Calories: 226
• Sugar: 3.6 g
• Sodium: 230.7 mg
• Fat: 14 g
• Saturated Fat: 1.4 g
• Carbohydrates: 23.4 g
• Fiber: 4.2 g
• Protein: 4.9 g
• Cholesterol: 0 mg

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