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
Preheat the oven to 425f
Add the potatoes, baking soda, and salt to a large pot, then cover with water
Bring everything to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes, or until fork tender
Drain the potatoes, then transfer to a bowl
Add 1/4 cup (60 ml) of romesco sauce to the bowl and use a spatula to coat them evenly
Transfer the potatoes to a lined baking sheet and smash each one with a heavy measuring cup, drinking glass, or potato masher
The more exposed flesh, the crispier!
Bake in the top rack of the oven for 20-30 minutes, until golden and crispy
Start to check at 20 minutes and cook until your desired level of doneness is reached
Transfer the potatoes to a serving tray and garnish with parsley and flaky salt, if using
Serve warm with remaining romesco sauce for dunking
Notes:If you’d like to add a drizzle of oil over the potatoes before baking in the oven, they will be even crispier