ROASTED BABY POTATOES WITH ROMESCO SAUCE
Romesco sauce, from the Catalonian region of Spain, is traditionally served with shellfish. We serve our version with roasted potatoes. It's even better the next day, when the flavors have had a chance to blend: Refrigerate sauce overnight in a covered container, and bring to room temperature before serving.
Provided by Martha Stewart
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet; toast in oven until lightly golden and fragrant, 7 to 8 minutes. Remove from oven, and let cool 15 minutes.
- Meanwhile, roast red peppers over a gas burner until blistered and charred, turning as each section blackens. (Alternatively, roast peppers on a baking sheet under the broiler.) Transfer to a large bowl, and cover tightly with plastic wrap; let steam about 15 minutes. Using paper towels, peel off blackened skins; remove and discard stems and seeds.
- Raise oven to 375 degrees. In a food processor, combine almonds, garlic, roasted red peppers, 3/4 teaspoon salt, paprika, mint, and vinegar. Process to a coarse paste, about 1 minute. With machine running, add 1 tablespoon oil in a slow, steady stream until sauce is smooth. Transfer sauce to a small bowl, and set aside.
- Place potatoes on a rimmed baking sheet, and toss with remaining 1/2 tablespoon oil and 1/4 teaspoon salt. Roast in oven until skins are slightly crisp and potatoes are tender, shaking pan once to turn potatoes, 20 to 30 minutes. Serve hot with sauce on the side.
Nutrition Facts : Calories 218 g, Fat 16 g, Fiber 7 g, Protein 7 g, Sodium 488 g
ROASTED BABY POTATOES WITH ROSEMARY
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F.
- Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
- Place potatoes on center rack of oven and roast 20 minutes, until just tender.
ROASTED BABY POTATOES WITH HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
- Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.
ROASTED BABY POTATOES
Quick and easy recipe for roasted baby potatoes. Bake them at the same time as you cook your main dish! Can also be used as a quick appetizer! These were so good you don't even need butter or salt to taste. Made the mistake of having them done before the main dish and they were almost all gone by the time dinner started!
Provided by Jenny
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
- Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.
Nutrition Facts : Calories 193 calories, Carbohydrate 30.2 g, Fat 6.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 90.6 mg, Sugar 1.3 g
SHRIVELED POTATOES WITH ROMESCO SAUCE
Try making this savory snack for your next Halloween party. The skins of waxy potatoes wrinkle when roasted and a pool of peppery romesco sauce makes a delicious pairing. Stick a single toothpick in each potato for easy dipping.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Toast almonds in a single layer on a rimmed baking sheet until lightly golden and fragrant, 7 to 8 minutes. Transfer to a plate to cool.
- Meanwhile, roast red peppers directly over a gas burner flame until blistered and charred, turning with tongs as each section blackens. (Alternatively, broil peppers on a baking sheet.) Transfer peppers to a large bowl and cover tightly with plastic wrap; let steam about 15 minutes. Using paper towels, peel off blackened skins; remove and discard stems and seeds.
- Lower oven to 325 degrees. In a food processor, pulse almonds, roasted red peppers, pimenton, mint, vinegar, garlic, and 3/4 teaspoon salt to a coarse paste, about 1 minute. With machine running, add 1 tablespoon oil in a slow, steady stream through the feed tube until smooth. Transfer to a bowl.
- Place potatoes on a rimmed baking sheet and toss with remaining 1 1/2 teaspoons oil and 1/4 teaspoon salt. Roast in oven (without moving potatoes on the pan) until skins are slightly crisp and potatoes are tender, about 1 1/2 hours. Serve potatoes warm or at room temperature, with sauce on the side.
ROMESCO POTATOES
Number Of Ingredients 20
Steps:
- Preheat the oven to 400°F.
- Place the potatoes in a roasting pan and toss well with 2 tablespoons olive oil, the garlic, bay leaves, thyme sprigs, and a heaping teaspoon salt. Cover tightly with aluminum foil and roast the potatoes about 50 minutes, until tender when pierced (the time will really depend on size, age, and variety of potatoes). When the potatoes have cooled, reserve the garlic, discard the bay and thyme, and crumble the potatoes into chunky pieces with your hands. Squeeze the garlic out of its skin and set aside.
- Heat a large sauté pan over high heat for 2 minutes. (To get the potatoes nicely browned and crisp, don't overcrowd them. You may have to use two pans or brown them in batches.) Pour in the remaining 2 tablespoons olive oil, turn the heat to medium-high, and wait 1 minute more. Add the crumbled potatoes, and season with the thyme leaves, salt, and pepper. Sauté the potatoes 6 to 8 minutes until they are crispy on one side. (Don't try to move them or turn them if they are stuck to the pan; they will eventually release themselves-just be patient.) After they've browned nicely on the first side, turn them to let them color on all sides. Once they're nicely browned on all sides, spoon the romesco and reserved garlic into the hot potatoes. Toss and stir to coat them well. Taste for seasoning. Toss in the parsley. Or, if you're not ready to serve the dish yet, turn off the heat and leave the potatoes in the pan; then, just before serving, reheat for a few minutes and toss in the parsley at the last moment.
- Preheat the oven to 375°F.
- Remove and discard the stems and seeds from the chiles, and then soak them in warm water for 15 minutes to soften. Strain the chiles, and pat dry with paper towels.
- Meanwhile, spread the nuts on a baking sheet and toast for 8 to 10 minutes, until they smell nutty and are golden brown.
- Heat a large sauté pan over high heat for 2 minutes. Add 2 tablespoons olive oil and wait a minute. Fry the slice of bread on both sides until golden brown. Remove the bread from the pan and cool. Cut it into 1-inch cubes and set aside.
- Return the pan to the stove over high heat. Add 2 tablespoons olive oil and the chiles and sauté for a minute or two. Add the tomatoes. Season with 1/2 teaspoon salt and cook 2 to 3 minutes, stirring often, until the tomato juices have evaporated and the tomato starts to color slightly. Turn off the heat, and leave the mixture in the pan.
- In a food processor, pulse together the toasted nuts, garlic, and fried bread until the bread and nuts are coarsely ground. Add the chile-tomato mixture, and process for 1 minute more.
- With the machine running, slowly pour in the remaining 1 cup olive oil and process until you have a smooth purée. Don't worry, the romesco will "break" or separate into solids and oil; this is normal. Add the parsley, and season to taste with lemon juice, sherry vinegar, and more salt if you like.
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ROASTED BABY POTATOES WITH ROMESCO DIP - FIFTEEN SPATULAS
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5/5 (3)Total Time 50 minsCategory Side DishCalories 424 per serving
- 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.
HOW TO MAKE ROASTED SPANISH POTATOES WITH ROMESCO …
From spainonafork.com
Cuisine SpanishCategory AppetizerServings 4Estimated Reading Time 3 mins
- Wash and pat dry 2 medium sized yukon gold potatoes, cut each potato in half and then in half again to end up with evenly sized quarters, cut each quarter in half and then cut 1/2 inch thick pieces of potatoes
- Add the cut potatoes into a large bowl, add in 2 tbsp of extra virgin olive oil, 1 tsp of fine sea salt and 1/2 tsp of freshly cracked black pepper, toss together until well combined, add the coated potatoes into a baking tray lined with foil paper, make sure they are all in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F
- While the potatoes are roasting make the romesco sauce, using a small fry pan with a medium heat, dry roast 8 blanched raw marcona almonds and 8 raw hazelnuts, make sure to mix them consistently so they all toast evenly and don´t burn, after about 5 minutes set the toasted nuts aside
- Add 5 jarred roasted red bell peppers into a food processor, also add in a 1/4 cup of concentrated tomato paste, 1 raw clove of garlic, the toasted nuts, 1/2 tsp red wine vinegar, 1/4 cup extra virgin olive oil and season generously with fine sea salt & freshly cracked black pepper, run the food processor on a low speed between 2 to 3 minutes or until everything is well combined and you end up with a creamy sauce
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- Slice potatoes in half lengthwise ( or leave whole if very small) you want them about 3/4 inch thick.
- Spread out on a parchment lined sheet pan (one layer, do not overlap) and roast in the hot oven 25-35 minutes or until fork-tender and golden.
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