Roasted Rosemary Garlic Potatoes with Romesco Sauce

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These roasted potatoes with Romesco sauce will surely rock your world! Need something for a tapas party?  These will fit the bill. This spanish sauce is also terrific when paired with seafood, vegetables ,or chicken..


2 large potatoes

3 large cloves garlic, finely minced

1 Tablespoon fresh, or dried rosemary leaves

2 Tablespoons olive oil

1 teaspoon sea salt

1/4 teaspoon black pepper

1/2 teaspoon paprika

Directions: Cut the potatoes into 1 inch cubes and place in a  pot of water. Boil until almost fork tender. Drain and put in a roasting pan, along with the olive oil, garlic, rosemary,sea salt, pepper, and paprika. Roast 30 to 40 minutes at 350 degrees, or until crispy, and golden brown. Serve with the romesco sauce.

Ingredients for Romesco sauce:

2 Dried ancho chiles

1/3 cup olive oil, plus 2 Tablespoons

1/2 cup blanched almonds

6 large cloves garlic, peeled

1 teaspoon hot pepper flakes

1 teaspoon sea salt

2 roasted, peeled red peppers, stems and seeds removed

2 Tablespoons red wine vinegar

1/4 teaspoon black pepper

4 large tomatoes

1 slice stale bread

1 cup roasted tomato sauce. Place the tomatoes on a baking sheet , along with 2 cloves of garlic.Drizzle with the 2 Tablespoons of olive oil. Add salt and pepper. Place in a preheated 350 degree oven, and roast for 20 minutes.Remove from oven and slip off the skins. Whirl in blender, until you have a sauce consistency.

For the Romesco sauce:

Cut the stems off the ancho chiles and remove the seeds. Place the chiles in a skillet , over medium heat, and press down with a spatula. Cook for a few minutes, just until they start to smoke a little. Remove from heat. Heat the remaining 1/3 cup olive oil, in the same skillet, and add the garlic, blanched almonds, and torn up bread.  Cook, stirring often, until the almonds are golden brown. Remove from heat and place in a food processor or blender, along with any remaining oil. Add the toasted chiles, roasted red peppers, sea salt, hot pepper flakes, black pepper red wine vinegar,  tomato sauce and blend to a saucy consistency. Add a little water, if needed. Taste, and adjust seasonings, if needed. Pour into a bowl and serve with the potatoes. Yields 2 cups sauce. You will probably have extra sauce, so use it to dress up some pasta or  fish, or chicken, or whatever floats your boat!

Yields: 4 servings


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