Follow these steps for perfect results
plum tomato
cored and quartered
almonds
toasted
roasted red pepper
coarsely jarred
garlic
small
cayenne
kosher salt
black pepper
freshly ground
red-wine vinegar
extra virgin olive oil
red potatoes
small
lemons
finely grated zest
flat parsley
fresh leaves
Preheat oven to 450°F (232°C).
Prepare Romesco sauce: Combine tomato, almonds, roasted red pepper, garlic, cayenne, salt, and pepper in a food processor.
Process until somewhat smooth, scraping the bowl as needed.
Add vinegar and 1 tablespoon of olive oil; process until incorporated.
Taste and adjust salt if needed.
Prepare potatoes: Trim potato ends and slice crosswise into 1/8- to 1/4-inch slices.
Toss potatoes with remaining 3 tablespoons of olive oil and 1 teaspoon of salt.
Arrange potato slices in a single layer on a baking sheet.
Roast, turning halfway, until golden brown, 20-30 minutes.
Cool slightly.
Arrange potato slices on a serving platter and blot excess oil.
Top each slice with Romesco sauce.
Garnish with lemon zest and parsley leaf.
Sauce can be made up to 3 days ahead and refrigerated. Bring to room temperature before using.
Expert advice for the best results
For extra crispy potatoes, parboil them for a few minutes before roasting.
Adjust the amount of cayenne pepper to your preferred level of spiciness.
Everything you need to know before you start
10 minutes
Romesco sauce can be made 3 days in advance.
Arrange the roasted potato slices artfully on a platter and drizzle with romesco sauce.
Serve as a side dish with grilled chicken or fish.
Serve as an appetizer with crusty bread.
Complements the nutty and savory flavors.
A refreshing contrast to the rich sauce.
Discover the story behind this recipe
Romesco sauce is a traditional Catalan sauce.
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