CRISPY SMASHED POTATOES WITH ROMESCO SAUCE

We love making Romesco sauce with red peppers and tomatoes when they’re abundant at the end of the harvest season. Instead of using the traditional almonds, we use our Almond Butter Sea Salt, which gives this romesco an irresistible taste and creamy texture. The sauce is a perfect companion to crispy smashed potatoes, but this recipe makes more than needed, so use extra as a dip for veggies, with sandwiches, pita chips, or as a sauce for bowls or pasta!

INGREDIENTS

Makes 3-4 portions

- 3 large red bell peppers (660 g.)
- 2 roma tomatoes (315 g.)
- 1 garlic clove, smashed
- 1/4 cup (70 g.) Almond Butter Sea Salt
- 5 tsp sherry vinegar or red wine vinegar
- 3 tbsp olive oil, divided
- 1/4 tsp Smoked paprika, or more to taste
- 1/4 Cayenne pepper, or more to taste
- 1 tbsp fresh parsley + more to garnish
- 1/2 tsp sea salt, to taste
- Black pepper, to taste
- 800 g. (1.2 lbs) baby potatoes 
- More parsley and or chopped chives to garnish

 

INSTRUCTIONS

1. Turn the oven to its broil setting. Place whole peppers and tomatoes on a baking sheet and broil until charred all over, flipping halfway through. Time varies depending on the oven so keep an eye on it. They should be ready in 10-15 minutes.
2. Transfer the roasted peppers and tomatoes to a bowl, cover tightly with plastic wrap and let steam for 5-10 minutes (this will make them easy to peel). Remove peel from peppers and tomatoes. Seed and core the peppers to preserve only the flesh.
3. Place the pepper flesh and tomatoes into a high-speed blender. Add the garlic, almond butter, vinegar, smoked paprika, cayenne pepper, one tablespoon of parsley, salt and pepper. Blend on high, then drizzle in one tablespoon of olive oil and continue blending until smooth. Taste and adjust seasoning if needed.
4. Scrub the potatoes and clean them under running water. Place the potatoes in a large saucepan and cover with cold water. Bring to a boil over medium-high heat and then simmer until tender when pierced with a sharp knife, about 15 minutes. Drain the potatoes and let cool slightly until you can handle them.
5. Preheat the oven to 450°F. Line a large baking sheet with parchment paper, and brush the surface with one tablespoon of olive oil. Place the potatoes on the baking sheet, and using the bottom of a large glass or measuring cup, press each one down lightly to smash them. Repeat with all the potatoes.
6. Brush the tops with the remaining oil, and season with sea salt and black pepper.
7. Cook for 15-20 minutes, until the tops are golden. Flip the potatoes and cook on the other side for another 10 minutes, until all edges are golden and crispy. Remove from the oven and sprinkle with more sea salt, to taste.
8. Place the potatoes on a large platter or serving plate. Drizzle over the romesco sauce (or serve on the side as a dip if you prefer). Sprinkle potatoes with chopped chives and parsley. Serve immediately.
9. The remaining romesco sauce can be stored in an airtight container in the fridge for up to 5 days.

PRODUCT USED IN THIS RECIPE