Name: Roasted New Potatoes with Romesco Sauce
Yield: Makes 3 cups/720 ml Sauce and 30 Potato Halves; Serves 8 to 10 as an Appetizer
Ingredients: 4 large garlic cloves; 2 medium ancho chiles; 2 tbsp. red wine vinegar; One 14½-oz/415-g can diced tomatoes, drained; 1 cup/115 g blanched almonds, toasted (see Cook’s Note); 1 large red bell pepper, roasted, seeded, deribbed, and coarsely chopped; 1 tsp pimentón (Spanish smoked paprika); 1¼ tsp. kosher or fine sea salt; 15 baby new, fingerling, or baby Yukon Gold potatoes, halved lengthwise; 3 tbsp. extra-virgin olive oil; ⅛ tsp. cayenne pepper; ¼ tsp. granulated sugar; Kosher or fine sea salt; 2 tbsp. extra-virgin olive oil

Preparation info

Makes 3 cups 720 ml Sauce and 30 Potato Halves; Serves
8 to 10
as an Appetizer

Difficulty
Medium

Appears in

Roots

By Diane Morgan

Published 2012

About

This classic Catalán sauce keeps for a few months in the refrigerator, so I try to keep a batch on hand at all times for spur-of-the-moment entertaining. It’s a perfect sauce to serve with roasted baby potatoes or fingerlings for appetizers. With the sauce made ahead, the only task is to roast the potatoes, and that is simple to do: just cut, roast, and bake.