Guys, I’ve got a pan of CRISPY potatoes for you! But guess what, this recipe isn’t just about the potatoes, it’s about my favorite sauce to serve with them — Spanish romesco sauce! It’s one of those OMG sauces, wow this tastes amazing type of sauce, and so much better and original tasting than, ketchup, mayo, gravy or pretty much any other sauce you might typically serve with potatoes. And it’s actually my go-to sauce for white asparagus, (right up there with tahini-lemon sauce!).
What is Romesco Sauce?
Romesco is a Spanish sauce, and sort of like pesto — I guess — there are herbs and nuts in it. Almonds to be exact, and fresh tomatoes, roasted red bell peppers, garlic, and a few other things to make it taste amazing. The great thing is, you can serve it over practically anything, from chicken to roasted vegetables, to delicious crispy potatoes (throw in some blanched green beans too) — or even use it as spread on a thick slice of country bread. Yep, it’s that good and that versatile.
And this recipe is whiz. While the potatoes are roasting, you can whip up this quick and easy Spanish romesco sauce – It takes all of 5 minutes and is made with simple, pantry ingredients you might often already have on hand. Serve it up with something green and you have a healthy and tasty lunch or dinner. I really love the combination of green beans and potatoes, or white asparagus and potatoes, or simply a plate of crispy potatoes with romeseco sauce and a green salad. In this recipe, the potatoes are roasted with a little ghee (clarified butter) but could easily be cooked with oil (avocado oil is good for this) to transform this vegetarian recipe into one vegans can love too!
Crispy Roasted Potatoes with Spanish Romesco Sauce
For the potatoes:
- 1 kg new potatoes cut in half lengthwise
- 2 - 2 1/2 tablespoons ghee
- 1 1/2 teaspoons coarse sea salt
For the romesco sauce (makes about 200 ml):
- 100 g roasted red peppers from a jar (good quality)
- 1 garlic clove, minced
- 1/2 cup slivered or chopped almonds, lightly toasted (50 g)
- 125 g mini-roma tomatoes
- handful chopped flat-leaf parsley, (ca. 2 tablespoons), chopped, plus more for serving
- 2 teaspoons organic apple cider vinegar (unfiltered)
- 1/2 teaspoon sweet paprika
- A couple pinches cayenne pepper
- 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper, to taste
Add potatoes to a large pot of cold salted water. Bring to a boil, reduce heat slightly and cook for 5-7 minutes checking periodically. Potatoes should be just barely tender when pierced with a fork.
Drain potatoes and toss in a bowl with ghee and salt. Spread evenly cut side down on an unlined baking sheet.
Set potatoes on center rack and roast for 40 minutes or until golden-brown and crispy.
While the potatoes are roasting, make the romesco sauce. Add all the ingredients into a jar. Pulse all the sauce ingredients, except the olive oil, together with an immersion blender until it reaches the desired texture. Add the olive oil; process until well incorporated. Season with salt and pepper. Taste and adjust seasoning, if desired.
Alternatively, use a food processor or blender to make the sauce.
Once potatoes are done, transfer to a platter and drizzle with some romesco sauce and garnish with parsley. Serve the remaining sauce on the side and enjoy!
To crisp up the potatoes even more, flip them after the skin starts to brown and bake them for another 10-15 minutes with the cut side facing upwards.
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