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Categories:
tomato almonds red pepper garlic cayenne kosher salt red wine vinegar virgin olive oil red potatoes lemons fresh flat parsley leaves
Viewed: 33 - Published at: 6 years agoIngredients
- 1 medium plum tomato about 1/4 pound, cored and quartered
- 16 whole almonds, toasted
- 1 tbsp coarsely jarred roasted red pepper
- 2 small cloves garlic
- 1/9 tsp cayenne
- 1 kosher salt and freshly ground black pepper
- 1 tbsp red-wine vinegar
- 4 tbsp extr virgin olive oil
- 3/4 lb small red potatoes (1to 2 inches in diameter) rinsed and dried
- 1 finely grated zest of 2 lemons
- 1/4 cup fresh flat parsley leaves
Method
- set a rack in the top third of the oven and heat to 450
- put the tomato, almonds, roasted red pepper, garlic, cayenne 1/4 tsp salt and a few grinds of black pepper in a food processor.
- process, scraping the bowl as needed until the mixture is somewhat smooth, about 1 minute.
- add the vinager and 1 tbs of olive oil and process until well incorporated.
- taste and add more salt if needed.
- trim the ends off of each potato and cut the potatos crosswise into 1/8- to 1/4-inch slices.
- in a bowl toss the potatos with the remaining 3 ybs olive oil and 1 tsp salt to coat well.
- lay the slices in a single layer on a baking sheet.
- Roast the potatos, turning the slices with a spatula and rotating the baking sheet halfway through roasting, until golden brown, 20 to 30 minutes.
- let the potatoes cool slightly.
- to serve, arrange the potato slices on a serving platter; blot with a paper towel if they look oily.
- top each slice with a generous 1/4 tsp of the romesco sauce (you may not use all the sauce).
- garnish each with a tiny pinch of lemon zest and a parsley leaf.
- the sauce can be made upto 3 days ahead and refrigerated.
- before using bring it to room temp and stir well.
