CRISPY SMASHED POTATOES WITH ROMESCO SAUCE

We love making Romesco sauce at the end of the harvest season, when red peppers and tomatoes are at their peak. Instead of traditional almonds, we use our Almond Butter Sea Salt for a rich, creamy twist. Serve it with crispy smashed potatoes — and save the extra sauce for dipping veggies, spreading in sandwiches, or tossing with pasta or grain bowls.

INGREDIENTS

Makes 3-4 portions

- 3 large red bell peppers (660 g.)
- 2 roma tomatoes (315 g.)
- 1 garlic clove, smashed
- ¼ cup (70 g.) Almond Butter Sea Salt
- 5 tsp sherry vinegar or red wine vinegar
- 3 tbsp olive oil, divided
- ¼ tsp Smoked paprika, or more to taste
- ¼ Cayenne pepper, or more to taste
- 1 tbsp fresh parsley + more to garnish
- ½ 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. Set oven to broil. Place whole peppers and tomatoes on a baking sheet. Broil until charred on all sides, flipping halfway (about 10–15 minutes).
2. Transfer to a bowl, cover with plastic wrap, and let steam 5–10 minutes. Peel and remove seeds from the peppers, then add the flesh and tomatoes to a blender.
3. Add garlic, almond butter, vinegar, paprika, cayenne, parsley, salt, and pepper to the blender. Blend until smooth, then drizzle in 1 tbsp olive oil while blending. Taste and adjust seasoning if needed.
4. Boil potatoes in a pot of salted water until fork-tender, about 15 minutes. Drain and let cool slightly.
5. Preheat oven to 450°F. Line a baking sheet with parchment and brush with olive oil.
6. Place potatoes on the sheet and gently press each one flat with the bottom of a glass. Brush tops with more oil, season with salt and pepper.
7. Bake for 15–20 minutes, flip, then bake another 10 minutes until crispy and golden.
8. Place potatoes on a platter. Drizzle with romesco or serve the sauce on the side. Garnish with fresh herbs and enjoy warm.
9. Leftover sauce keeps in the fridge for up to 5 days.