Crispy Smashed Potatoes with Romesco and Tahini
Ingredients
Potatoes
- 1kg baby new potatoes
- 4 tbsp olive oil
- Salt & pepper
Romesco sauce
- 300g roasted red peppers (jarred)
- 80g sundried tomatoes
- 50ml sundried tomato oil
- 100g blanched almonds
- 1 tbsp red wine vinegar
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- Salt & pepper
Roast vegetables
- 1 red onion
- 1 red pepper
- Olive oil
- Salt & pepper
Tahini drizzle
- 1/2 lemon
- 4 tbsp runny tahini
- 2 tbsp water
- Salt
Garnish
- Fresh parsley
Preparation
Before starting
Preheat the oven or air fryer to 220°C.
Line and oil two baking trays.
Have a food processor ready.
Instructions
Boil the potatoes in salted water for 20 minutes.
Slice the onion and pepper, toss in olive oil, and roast for 20 minutes.
Drain and steam-dry the potatoes, then smash them onto a tray, drizzle with oil, season, and roast or air-fry until golden and crispy for 15 to 20 minutes.
Blend the roasted peppers, sundried tomatoes, oil, almonds, vinegar, paprika, cayenne, and seasoning until smooth to make the Romesco sauce.
Whisk tahini, lemon juice, water, and salt until smooth and pourable for the tahini drizzle.
Spread the Romesco sauce on a serving plate, pile on the potatoes and roasted vegetables, drizzle with tahini, top with fresh parsley, and serve.
