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romesco potatoes

romesco potatoes Recipe

  • 5 ancho chiles*
  • 2 tablespoons raw almonds
  • 2 tablespoons blanched hazelnuts (or, you can rub their skins off once they are toasted and cooled)
  • 1 1/4 cups extra-virgin olive oil
  • 1 slice country bread, about 1-inch thick
  • 1/3 cup canned San Marzano tomatoes (I bought whole tomatoes, not sure why; Id use pure next time)
  • 1 clove garlic, chopped
  • 1 tablespoon chopped flat-leaf parsley
  • 1/2 lemon, for juicing
  • A splash of sherry vinegar (cant find it? Use a mild wine or balsamic vinegar instead)
  • Kosher salt
  • 1 1/2 pounds Yukon Gold potatoes (full size or minis work)
  • 1/4 cup extra virgin olive oil
  • 4 to 5 cloves garlic, unpeeled
  • 2 bay leaves
  • 6 springs thyme, plus 2 teaspoons thyme leaves (I left this out, accidentally; it was fine without it)
  • 1 cup Romesco sauce (from above)
  • 2 tablespoons chopped flat-leaf parsley
  • Kosher salt and freshly ground black pepper
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