Recipe: Crispy Potatoes With Romesco Sauce
If you’re BBQ’ing this summer, then you HAVE to make these potatoes as a side dish. They always go down so well, look the part on the table, and there’s nothing better than a crispy potato side. They’re SO crispy, but so fluffy and the zing from the romesco sauce is just so good!
It’s also really easy dish to prep ahead, you can boil and smash the potatoes in advance as well as prepare the sauce beforehand. And as I’ve learnt the more you can prep the better!
Ingredients - Serves 4
For The Potatoes
1kg New Potatoes
Good Glug of Extra Virgin Olive Oil
6 Garlic Cloves
For The Romesco Sauce
100g Blanched Almonds
3 Red Roasted Peppers (Use jar peppers for ease or roast your own in the oven)
2 Tsp Smoked Paprika
1 Tsp Red Wine Vinegar
1 Garlic Clove
60ml Extra Virgin Olive Oil
Method
1. Bring a pan of salted water to the boil, add the potatoes, and cook for about 15-20 minutes until soft. Drain.
2. Spread the potatoes across two large baking trays, making sure they aren’t too close together so they crisp up rather than steam. I like to use greaseproof paper here, your potatoes wont stick and it saves scrubbing the tray! Gently squash each potato, then drizzle generously with oil and sprinkle with salt. You want the potatoes to be almost sat in a puddle of oil.
3. Lightly crush the garlic cloves with the back of a knife (leave the skins on) and add them to the potato tray. Roast in a preheated oven at 220°C for 45 minutes, turning halfway through.
4. For the sauce, blend all ingredients except the olive oil. Once smooth, gradually add the olive oil while blending to create a silky texture. Season with salt and gently heat the sauce just before serving.
5. To serve, spoon the romesco sauce onto a plate, top with the crispy potatoes and finish with a sprinkle of Maldon salt. They really are that easy!
