Romesco Potatoes Recipes

SHRIVELED POTATOES WITH ROMESCO SAUCE

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-TOPPED POTATO BITES

Steps:

• 1. Combine the potatoes, 2 of the garlic cloves, the peppercorns and 1 teaspoon kosher salt in a medium pot. Cover with cold water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are just tender when pierced with a thin knife, 12 to 15 minutes. Drain and cool until still warm but no longer hot.
• 2. Meanwhile, heat the oil in a medium skillet over medium-high heat. Slice the remaining 2 garlic cloves and add to the oil along with the bread pieces. Cook, stirring, until the bread is golden, about 3 minutes. Transfer to the bowl of a food processor and add the red peppers, vinegar, smoked paprika, tomatoes and 3/4 teaspoon kosher salt. Puree until smooth.
• 3. Heat a nonstick skillet over medium-high heat until very hot. Cook the Serrano until crispy, turning, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain and then break into small pieces.
• 4. To serve: Halve the warm potatoes and scoop out a small bit of the insides using a 1/4-teaspoon measure. Top the halves with a bit of the romesco sauce, sour cream, crispy Serrano shards and a sprinkle of parsley.

FLUKE WITH ROMESCO AND POTATOES

Steps:

• Heat the oil over medium heat in a sauté pan or shallow stovetop casserole large enough to hold the fish in a single layer. Add the potatoes and sauté until they start to become crusty and brown, about 15 minutes. Season with salt. Stir in the romesco sauce, stock and wine. Bring to a simmer.
• Add the fish, season with salt. The fish should be barely covered with the liquid. Cook gently just until the fish is cooked, about 15 minutes. Sprinkle with parsley. Serve from the pan or casserole, if possible, or transfer to a serving dish.

ROMESCO POTATOES

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.

LEG OF LAMB WITH CHORIZO STUFFING, ROMESCO POTATOES, AND BLACK OLIVES

Steps:

• Place the lamb in a baking dish and coat it well on all sides with the smashed garlic, rosemary, chopped parsley, and cracked black pepper. Cover, and refrigerate overnight.
• Take the lamb out of the refrigerator 30 minutes before stuffing it, to bring it to room temperature. Reserve the marinade.
• Preheat the oven to 350°F.
• Season the lamb on both sides with salt and a little freshly ground black pepper. Lay the meat on a cutting board, fat side down, and open like a book. Spoon as much of the chorizo stuffing as you can (about half, or a little more) on the right side of the lamb. Fold the left side over the stuffing, as if you're closing the "book." If some of the stuffing falls out, stuff what you can back in. Tie the lamb with butcher string at 2-inch intervals to hold it together while roasting. Carefully place the lamb on a roasting rack set in a roasting pan. Drizzle the leftover marinade over the lamb. Put the remaining chorizo stuffing into a small baking dish and set aside.
• Roast the lamb about 1 1/4 hours, until a meat thermometer inserted into the center (of the meat, not the stuffing) reads 120°F. Remove the lamb from the oven, and let it rest 15 minutes before slicing.
• While the lamb is resting, heat the extra stuffing in the oven until it's hot, about 10 minutes.
• Toss the olives, parsley leaves, and mint leaves with a drizzle of the supergood olive oil and a squeeze of lemon. Taste for seasoning. (The herb salad might not need salt, because the olives are rather salty.) Arrange the hot romesco potatoes on a large warm platter.
• Slice the lamb into 1/4-inch-thick slices, removing the butcher string as you go. Using a spatula and spoon (so you don't lose too much of the stuffing), arrange the meat over the potatoes. Scatter the herb salad over the top, and serve the extra stuffing and romesco on the side.
• Chorizo Stuffing
• Preheat the oven to 375°F.
• Toss the breadcrumbs with 2 tablespoons olive oil. Spread them on a baking sheet and toast 6 to 8 minutes, stirring once or twice, until they are golden brown.
• Heat a medium pot over high heat for 1 minute. Add the remaining 6 tablespoons olive oil, the rosemary sprig, and the chile; let them sizzle in the oil about 1 minute. Stir in the onions, garlic, and thyme, and season with salt and pepper. Turn the heat down to medium and cook about 10 minutes, until the onions are translucent. Transfer the mixture to a large bowl and discard the rosemary and chile.
• While the onions are cooking, heat a medium sauté pan over high heat for 2 minutes. Crumble the chorizo into the pan, and sauté about 8 minutes, until the sausage is crisp and cooked through. Drain the chorizo of excess oil and add it to the bowl with the onions. Stir in the breadcrumbs, mint, and parsley, and combine well. Taste for seasoning.
• Romesco Potatoes
• 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.
• Romesco
• 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.
• Note
• This is one of the most involved recipes in the book, so plan ahead and set yourself up. Both the chorizo stuffing and the romesco can be made up to 2 days ahead. You can roast the potatoes in the morning, waiting to crumble and brown them until just before serving. And if you like, stuff the lamb the morning of your supper. But remember to take it out of the refrigerator 45 minutes before roasting to bring it to room temperature. Start the romesco potatoes after the lamb has been in the oven for about 30 minutes.