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.
- Cook Time
- Prep Time
- 10 ServingsServings
- 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
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 potatoes
2 Add potatoes to baking sheet sprinkled with olive oil and salt and bake at 410 degrees until golden and crispy
3 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 salt
4 Drizzle the potatoes with the romesco sauce and serve. Pass the remaining sauce at the table.
The recipe called for fingerling potatoes, but brown Idaho potatoes work just fine.
Source: Inspired by Food and Wine July 2010, Chef Tim Love