Smashed Romesco Potatoes

Name: Smashed Romesco Potatoes
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 kg baby new potatoes; 4 tbsp olive oil; Salt; pepper; 300 g roasted red peppers (jarred); 80 g sundried tomatoes; 50 ml sundried tomato oil; 100 g blanched almonds; 1 tbsp red wine vinegar; 1 tsp smoked paprika; 0.25 tsp cayenne pepper; Salt; pepper; 1 red onion; 1 red pepper; Olive oil; Salt; pepper; 0.5 lemon; 4 tbsp runny tahini; 2 tbsp water; Salt; Fresh parsley

Serves 4

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Smashed Romesco Potatoes

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Serves 4

Directions

1Blend roasted peppers, sundried tomatoes, oil, almonds, vinegar, paprika, cayenne and seasoning until smooth to make the romesco sauce.
2Spread the Romesco on a serving plate.
3Pile on the potatoes and roasted vegetables.
4Whisk tahini, lemon juice, water and salt until smooth and pourable.
5Drizzle with tahini.
6Top with parsley and serve.

Ingredients

1 kg baby new potatoes
4 tbsp olive oil
Salt
pepper
300 g roasted red peppers (jarred)
80 g sundried tomatoes
50 ml sundried tomato oil
100 g blanched almonds
1 tbsp red wine vinegar
1 tsp smoked paprika
0.25 tsp cayenne pepper
Salt
pepper
1 red onion
1 red pepper
Olive oil
Salt
pepper
0.5 lemon
4 tbsp runny tahini
2 tbsp water
Salt
Fresh parsley

Equipment

baking traysfood processor

Smashed Romesco Potatoes

Serves 4

facebook.com

Smashed Romesco Potatoes

facebook.com

Serves 4

Directions

1Blend roasted peppers, sundried tomatoes, oil, almonds, vinegar, paprika, cayenne and seasoning until smooth to make the romesco sauce.
2Spread the Romesco on a serving plate.
3Pile on the potatoes and roasted vegetables.
4Whisk tahini, lemon juice, water and salt until smooth and pourable.
5Drizzle with tahini.
6Top with parsley and serve.