What is Romesco Sauce?

Romesco sauce is a traditional Spanish sauce originating from the Catalonia region. It is a robust and flavorful sauce that’s believed to have been created by fishermen in the Tarragona area, who would use it to complement their catch. Made from roasted red peppers, nuts, and a blend of seasonings, Romesco is known for its rich, smoky, and slightly tangy flavor. It pairs wonderfully with a variety of dishes, including vegetables, seafood, and meats. In this recipe, we’ll be pairing the classic Romesco sauce with crispy smashed potatoes for a delicious dish.

Here’s how to Roast Peppers for the Romesco Sauce

Roasting red peppers is a simple process that brings out their natural sweetness and imparts a delicious smoky flavor. Here’s how you can do it:

Option 1: Roasting in the Oven

Preheat the Oven: Set your oven to 450°F (230°C).
Wash the bell peppers thoroughly. Place the whole bell peppers on a baking sheet lined with aluminum foil or parchment paper. You don’t need to cut or season them at this point.
Place the baking sheet in the preheated oven. Roast the peppers for about 25-30 minutes, turning them every 5-10 minutes with tongs. You want all sides to become charred and blistered.
Steam the Peppers: Once the peppers are roasted and charred, remove them from the oven. Place them immediately into a heatproof bowl and cover tightly with plastic wrap or place them in a paper bag and fold it closed. Let the peppers steam for about 10-15 minutes. This helps loosen the skin.
After steaming, the skin should peel off easily. Use your hands or a small knife to remove the charred skin. Cut off the top of the pepper, remove the seeds and inner membranes, and slice or dice as needed.

Option 2: Roasting Over a Gas Stove

Wash the bell peppers. Leave them whole, with stems intact.
Char the Peppers: Turn on a gas burner to medium-high heat. Using tongs, hold the pepper over the flame, turning it every few seconds so that all sides become charred and blistered.
After the pepper is fully charred, follow the same steaming and peeling process as mentioned above.

Tips for Perfect Smashed Potatoes

Use Small Potatoes: Baby or fingerling potatoes work best as they smash easily and roast to perfection.
Don’t Overcrowd the Pan: Give the potatoes plenty of room on the baking sheet to ensure they crisp up nicely.
Make It Ahead: You can boil the potatoes and make the romesco sauce in advance. Simply smash and roast the potatoes when you’re ready to serve.

Variations To Try

The smashed potatoes taste great as is, even without the Romesco sauce. You could also try some more options with them-

Cheesy Twist: Sprinkle some grated parmesan or crumbled feta over the potatoes before roasting.
Spicy Kick: Add a pinch of red pepper flakes to the potatoes before roasting for an extra kick.
Herbaceous Flavor: Mix some fresh chopped rosemary or thyme with the olive oil before drizzling it over the potatoes.

Storing & Reheating Tips

Storing Potatoes: Store any leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days.
Storing Romesco Sauce: The romesco sauce can be stored separately in an airtight container in the fridge for up to a week.
Reheating: To reheat the potatoes, place them on a baking sheet and warm them in the oven at 350°F (175°C) for about 10-15 minutes until they regain their crispiness. The romesco sauce can be gently reheated on the stove or used straight from the fridge.

Smashed Potatoes with Romesco Sauce

Recipe by thecrumbstories

Servings

servings

Prep time

minutes

Cooking time

minutes

Rustic charm of smashed potatoes with the bold, smoky flavors of homemade romesco sauce. Your go-to-recipe!

Ingredients

For the Smashed Potatoes:
500 g baby potatoes
3 tablespoons olive oil
Salt and pepper, to taste
2 cloves garlic, minced
Fresh herbs (such as rosemary, thyme, or parsley), finely chopped
For the Romesco Sauce:
250g Roasted Red peppers
35g Toasted almonds
25g Sun-dried tomatoes
4 cloves Garlic
2 tbsp Red wine vinegar
2 tbsp White vinegar
10 ml Water
1 tsp Smoked paprika
Olive oil (drizzle)
1 tsp salt
1 tsp pepper

Directions

Prepare the Smashed Potatoes:
Preheat your oven to 425°F (220°C).
Wash the potatoes and place them in a large pot. Cover with water and add a pinch of salt.
Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
Drain the potatoes and let them cool slightly.
Place the potatoes on a baking sheet lined with parchment paper. Use a fork or the bottom of a glass to gently smash each potato until they are about 1/2 inch thick.
Drizzle the smashed potatoes with olive oil and sprinkle with salt, pepper, and minced garlic.
Bake in the preheated oven for 25-30 minutes, or until the potatoes are golden and crispy.
Sprinkle with fresh herbs before serving.
Prepare the Romesco Sauce:
In a food processor or blender, combine the roasted red peppers, toasted almonds, sun-dried tomatoes, garlic, red wine vinegar, regular vinegar, water, and smoked paprika.
Blend until smooth, adding a drizzle of olive oil to achieve a creamy consistency.
Season with salt and pepper to taste. If the sauce is too thick, add a little more water until the desired consistency is reached.
Assemble the Dish:
Spread a generous amount of Romesco sauce on a plate.
Place the crispy smashed potatoes on top of the Romesco sauce.
Garnish with additional fresh herbs, if desired.
Serve immediately and enjoy the combination of crispy potatoes and rich, flavorful Romesco sauce!