Roasted Baby Potatoes with Romesco Dip

Roasted Baby Potatoes with Romesco Dip might be a good recipe to expand your side dish repertoire. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 287 calories, 5g of protein, and 18g of fat per serving. This recipe serves 6 and costs $1.64 per serving. This recipe is typical of European cuisine. If you have tomatoes, pasilla chile, salt and pepper, and a few other ingredients on hand, you can make it. It is perfect for The Super Bowl. 36 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Fifteen Spatulas. With a spoonacular score of 85%, this dish is super. Roasted Romesco Potatoes, Roasted Romesco Potatoes, and Roasted Fingerling Potatoes with Romesco are very similar to this recipe.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the broiler to high. Place the tomatoes on a sheet pan under the broiler and cook until blackened. You may need to turn them every few minutes to blacken them evenly. Remove from the oven and let cool.Preheat the oven to 400 degrees F. Place the potatoes on a sheet pan and drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20-30 minutes, depending on the size of your potatoes. They are done when fork tender, but the easiest way to see if they're done is to taste one.While the potatoes roast, place the garlic in a frying pan and dry fry over medium high heat until blackened on all sides. Let cool.Discard the tomato skins and place the rest of the tomato (and any juices) in a food processor. Discard the garlic skins and add the garlic cloves to the food processor as well.Combine the red wine vinegar and water in a saucepan, and bring to a boil. Add the chili peppers and soak for 10 minutes until softened. Remove the peppers and discard the liquid. Discard the seeds and stems from the peppers and place the rest of the peppers into the food processor.Now that the tomatoes, peppers, and garlic are in the food processor, add the almonds, hazelnuts, bread, paprika, sherry vinegar, and olive oil to the party. Puree until smooth, and season to taste with salt and pepper. Serve with the roasted potatoes. Enjoy!

 

Step by step:

1. Preheat the broiler to high.

2. Place the tomatoes on a sheet pan under the broiler and cook until blackened. You may need to turn them every few minutes to blacken them evenly.

3. Remove from the oven and let cool.Preheat the oven to 400 degrees F.

4. Place the potatoes on a sheet pan and drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20-30 minutes, depending on the size of your potatoes. They are done when fork tender, but the easiest way to see if they're done is to taste one.While the potatoes roast, place the garlic in a frying pan and dry fry over medium high heat until blackened on all sides.

5. Let cool.Discard the tomato skins and place the rest of the tomato (and any juices) in a food processor. Discard the garlic skins and add the garlic cloves to the food processor as well.

6. Combine the red wine vinegar and water in a saucepan, and bring to a boil.

7. Add the chili peppers and soak for 10 minutes until softened.

8. Remove the peppers and discard the liquid. Discard the seeds and stems from the peppers and place the rest of the peppers into the food processor.Now that the tomatoes, peppers, and garlic are in the food processor, add the almonds, hazelnuts, bread, paprika, sherry vinegar, and olive oil to the party. Puree until smooth, and season to taste with salt and pepper.

9. Serve with the roasted potatoes. Enjoy!

Nutrition Information:

covered percent of daily need