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:

2 tbsp sliced almonds, toasted

1.5 lbs baby honeygold potatoes

1 dried chile de arbol

5 garlic cloves in their skins

2 tbsp chopped hazelnuts, toasted

olive oil for drizzling the potatoes

1 tsp paprika

1 dried pasilla chile

1 tbsp red wine vinegar

salt and pepper

3 tbsp sherry vinegar

1 lb tomatoes, preferably campari

1/2 cup water

1 slice white bread, toasted and torn into pieces

Equipment:

broiler

frying pan

oven

food processor

sauce pan

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:

Quickview
286k Calories
4g Protein
18g Total Fat
27g Carbs
25% Health Score
Limit These
Calories
286k
14%

Fat
18g
28%

  Saturated Fat
2g
14%

Carbohydrates
27g
9%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
228mg
10%

Get Enough Of These
Protein
4g
10%

Vitamin C
33mg
41%

Manganese
0.64mg
32%

Vitamin E
3mg
26%

Vitamin B6
0.51mg
26%

Vitamin A
1261IU
25%

Potassium
757mg
22%

Fiber
4g
19%

Vitamin K
17µg
17%

Copper
0.28mg
14%

Magnesium
53mg
13%

Phosphorus
121mg
12%

Vitamin B1
0.18mg
12%

Vitamin B3
2mg
11%

Iron
1mg
10%

Folate
41µg
10%

Vitamin B2
0.14mg
8%

Calcium
52mg
5%

Vitamin B5
0.52mg
5%

Zinc
0.74mg
5%

Selenium
1µg
3%

covered percent of daily need
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