Roasted Fingerling Potatoes with Romesco
One of my goals for 2020 and beyond is to change my relationship with food and how I think about nourishing my body. For me, this means cutting back on how much meat and dairy I eat and consuming more vegetables and plant-based foods. Much to Anthony’s chagrin, we’ve been on an 80/20 diet lately where 80% of the time, we eat plant-based foods while the other 20% we eat meat and dairy. I love it. I feel better, I’m just as satisfied with my meals as I am when I eat meat and I am spending less money.
Romesco has long been one of my favorite sauces. Not only does it have a totally unique flavor profile of nutty acidic goodness, but it is also super flexible and goes with so many wonderful things. Originally from Catalonia and served with fish, this sauce goes well with roasted vegetables, pasta, chicken and even meatballs. Admittedly, I love a good Italian red sauce that simmers all day with meatballs and sausage but this sauce gives all others a run for their money in my mind. The toasty flavor of the broiled vegetables and the fat from all those almonds give this sauce so much body that I literally lick the plate clean whenever I make it.
Romesco Sauce
Ingredients
1 lb Roma tomatoes, seeded and chopped
1 lb red bell peppers, seeded and chopped
2 Fresno chili peppers, chopped
5 garlic cloves, skinned
1 yellow onion, skinned and quartered
1 t paprika
1 t smoked paprika
2 tablespoons olive oil
Kosher salt and black pepper, to taste
½ cup almonds, toasted and ground
Directions
Preheat the broiler to high.
Toss everything but the almonds together in a large mixing bowl, being sure to coat everything evenly. Pour the mixture onto a large cookie sheet and arrange in a single layer. Broil, on high until everything starts to char
Remove from the oven and allow to cool.
Working in batches, carefully puree everything in a blender or food processor until smooth and saucy. If the sauce looks too thick, dilute it with some water or olive oil.
Roasted Fingerling Potatoes
Ingredients
1 lb fingerling potatoes, washed and halved lengthwise
2 tablespoons olive oil
1 teaspoon rosemary
2 cloves garlic, minced
salt and pepper to taste
Directions
Preheat the oven to 425
In a large bowl, toss all the ingredients until the potatoes are evenly coated.
Spread the potatoes out on a large cookie sheet in a single layer, cut side down.
Roast the potatoes 20-25 minutes, flipping the potatoes halfway through. Remove from oven and serve with parmesan, parsley, and romesco
