How to Prepare Homemade roasted potates with romesco sauce
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Many things affect the quality of taste from roasted potates with romesco sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare roasted potates with romesco sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make roasted potates with romesco sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few components. You can cook roasted potates with romesco sauce using 11 ingredients and 5 steps. Here is how you can achieve that.
Ingredients and spices that need to be Get to make roasted potates with romesco sauce:
- 1 medium plum tomato about 1/4 pound, cored and quartered
- 16 whole almonds, toasted
- 1 tbsp coarsely jarred roasted red pepper
- 2 small cloves garlic
- 1/9 tsp cayenne
- 1 kosher salt and freshly ground black pepper
- 1 tbsp red-wine vinegar
- 4 tbsp extr virgin olive oil
- 3/4 lb small red potatoes (1to 2 inches in diameter) rinsed and dried
- 1 finely grated zest of 2 lemons
- 1/4 cup fresh flat parsley leaves
Steps to make roasted potates with romesco sauce
- set a rack in the top third of the oven and heat to 450
- put the tomato, almonds, roasted red pepper, garlic, cayenne 1/4 tsp salt and a few grinds of black pepper in a food processor. process, scraping the bowl as needed until the mixture is somewhat smooth, about 1 minute. add the vinager and 1 tbs of olive oil and process until well incorporated. taste and add more salt if needed.
- trim the ends off of each potato and cut the potatos crosswise into 1/8- to 1/4-inch slices. in a bowl toss the potatos with the remaining 3 ybs olive oil and 1 tsp salt to coat well. lay the slices in a single layer on a baking sheet. Roast the potatos, turning the slices with a spatula and rotating the baking sheet halfway through roasting, until golden brown, 20 to 30 minutes. let the potatoes cool slightly.
- to serve, arrange the potato slices on a serving platter; blot with a paper towel if they look oily. top each slice with a generous 1/4 tsp of the romesco sauce (you may not use all the sauce). garnish each with a tiny pinch of lemon zest and a parsley leaf.
- the sauce can be made upto 3 days ahead and refrigerated. before using bring it to room temp and stir well.
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