Ingredients
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
Instructions
- 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!
Nutrition
Notes
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.