Recipes › Fingerling Potato › Roasted Fingerling Potatoes with Romesco
Roasted Fingerling Potatoes with Romesco
Whole roasted fingerlings served alongside a vibrant, smoky romesco sauce made from roasted red peppers and almonds — a Spanish-inspired combination that makes the fingerlings feel like the main event rather than a side dish. The sauce turns a simple roast potato into something worth sitting down at the table for.
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Ingredients
- 2 lbs fingerling potatoes, whole
- 12 oz roasted red peppers, jarred, drained
- ½ cup blanched almonds, toastedHazelnuts work
- 3 cloves garlic, minced
- 5 tbsp olive oil, divided
- 1½ tbsp red wine vinegar
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 1 tsp salt
- 2 tbsp fresh parsley, chopped, for garnish (optional)
Contains: nuts, sulphites.
Method
- Preheat oven to 425°F. Toss whole fingerlings with 2 tbsp olive oil and salt. Roast for 25 to 30 minutes until golden and completely tender.About 30 min
- Make romesco: blend roasted red peppers, toasted almonds, garlic, smoked paprika, cayenne, red wine vinegar, remaining olive oil, and 1/2 tsp salt until smooth but with some texture.About 5 min
- Taste romesco and adjust seasoning — it should be smoky, slightly acidic, and rich.About 1 min
- Spread romesco generously on a serving platter.About 1 min
- Arrange roasted fingerlings over the romesco. Garnish with fresh parsley.About 2 min
Tips
- Romesco should have texture — don't over-blend into a smooth purée
- Spreading sauce under the potatoes (not over) prevents them from becoming soggy
- Make the romesco a day ahead — it improves significantly overnight
Ring the changes
- Add a tablespoon of sun-dried tomatoes to the romesco for extra depth
- Serve alongside grilled fish or chicken with the romesco as a shared sauce
Keeping it
Romesco keeps refrigerated for 1 week. Roasted fingerlings for 4 days. Assemble just before serving.
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