The recipe called for fingerling potatoes, but brown Idaho potatoes work just fine. The recipes was inspired by Food and Wine, it is really good.
Potatoes with Pumpkin Seed Romesco
Servings
10 Servings
Ingredients
- 4 lbs potatoes
- 6 medium tomatoes chopped
- 6 garlic cloves coarsely chopped
- 1 large shallot coarsely chopped
- 1 Tbsp. Ancho chili pepper
- 1 Tbsp. Hot pimenton de la Vera Spanish Smoked Paprika
- 1 cup Water
- 1/2 cup unsalted roasted pumpkin seeds
- 1/2 cup Extra-virgin olive oil
- Salt
Instructions
- 1 In a large pot of boiling salted water, cook the potatoes over high heat for 5 minutes. drain and let cool slightly, then halve potatoes2 Add potatoes to baking sheet sprinkled with olive oil and salt and bake at 410 degrees until golden and crispy3 In a large saucepan, combine the tomatoes, garlic, shallot, ancho chili powder, pimenton and water and bring to a boil. Simmer over moderate heat for 25 minutes, then transfer to a food processor. Add the pumpkin seeds and 1/4 cup of the oil and puree. Season with salt4 Drizzle the potatoes with the romesco sauce and serve. Pass the remaining sauce at the table.
Special instructions
- The recipe called for fingerling potatoes, but brown Idaho potatoes work just fine.
- Source: Inspired by Food and Wine July 2010, Chef Tim Love
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