Crispy Romesco Smashed Potatoes

Ingredients

  • 1 1/2 pounds (680 g) small gold or red potatoes, washed
  • 1 tablespoon baking soda
  • 1 tablespoon salt of choice
  • 3/4 cup (175 ml) romesco sauce, divided
  • 2 tablespoons fresh parsley, for garnish
  • flaky salt, for garnish (optional)

Preparation

  1. Preheat the oven to 425f

  2. Add the potatoes, baking soda, and salt to a large pot, then cover with water

  3. Bring everything to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes, or until fork tender

  4. Drain the potatoes, then transfer to a bowl

  5. Add 1/4 cup (60 ml) of romesco sauce to the bowl and use a spatula to coat them evenly

  6. Transfer the potatoes to a lined baking sheet and smash each one with a heavy measuring cup, drinking glass, or potato masher

  7. The more exposed flesh, the crispier!

  8. Bake in the top rack of the oven for 20-30 minutes, until golden and crispy

  9. Start to check at 20 minutes and cook until your desired level of doneness is reached

  10. Transfer the potatoes to a serving tray and garnish with parsley and flaky salt, if using

  11. Serve warm with remaining romesco sauce for dunking

  12. Notes:If you’d like to add a drizzle of oil over the potatoes before baking in the oven, they will be even crispier

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