Baby honey gold potatoes are roasted until tender, then paired with a homemade romesco sauce for dipping. This dish makes for a great appetizer or side dish to any dinner!

Roasted Baby Potatoes - on White Dish with Romesco Dip in Ramekin and Parsley Sprinkled on Top

Baby honeygold potatoes are the latest in my favorite new discoveries, and once you try them for yourself, you will realize that not all potatoes are created equally.  The standard large potatoes at the store seem completely unrelated to these little buttery, tender, heirloom potatoes that seem to pop ever so pleasantly in your mouth as you chomp down on them.  I roast them with a drizzle of olive oil and a sprinkling of flaky sea salt and freshly cracked black pepper, and serve them alongside a romesco dip for dunking.  Who doesn’t like dunking?!?  Romesco sauce is a Spanish dip made typically with almonds, hazelnuts, garlic, and tomatoes, and is reminiscent in many ways of a pesto.

Honey gold baby potatoes on Sheet Pan Raw

Roasted Baby Potatoes - on White Dish with Romesco Dip in Ramekin and Parsley Sprinkled on Top

Roasted Baby Potatoes with Romesco Dip

Servings: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
 Baby honey gold potatoes are roasted until tender, then paired with a homemade romesco sauce for dipping. This dish makes for a great appetizer or side dish to any dinner!
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Ingredients

  • 1 lb tomatoes preferably campari
  • 1.5 lbs baby honeygold potatoes
  • olive oil for drizzling the potatoes
  • salt and pepper
  • 5 garlic cloves in their skins
  • 1 tbsp red wine vinegar
  • 1/2 cup water
  • 1 dried chile de arbol
  • 1 dried pasilla chile
  • 2 tbsp sliced almonds toasted
  • 2 tbsp chopped hazelnuts toasted
  • 1 slice white bread toasted and torn into pieces
  • 1 tsp paprika
  • 3 tbsp sherry vinegar
  • 1/4 cup olive oil

Instructions 

  • Preheat the broiler to high. Place the tomatoes on a sheet pan under the broiler and cook until blackened.  You may need to turn them every few minutes to blacken them evenly. Remove from the oven and let cool.
  • Preheat the oven to 400 degrees F.  Place the potatoes on a sheet pan and drizzle with olive oil, and sprinkle with salt and pepper.  Roast for 20-30 minutes, depending on the size of your potatoes. They are done when fork tender, but the easiest way to see if they’re done is to taste one.
  • While the potatoes roast, place the garlic in a frying pan and dry fry over medium high heat until blackened on all sides. Let cool.
  • Discard the tomato skins and place the rest of the tomato (and any juices) in a food processor.  Discard the garlic skins and add the garlic cloves to the food processor as well.
  • Combine the red wine vinegar and water in a saucepan, and bring to a boil. Add the chili peppers and soak for 10 minutes until softened.  Remove the peppers and discard the liquid. Discard the seeds and stems from the peppers and place the rest of the peppers into the food processor.
  • Now that the tomatoes, peppers, and garlic are in the food processor, add the almonds, hazelnuts, bread, paprika, sherry vinegar, and olive oil to the party.  Puree until smooth, and season to taste with salt and pepper. Serve with the roasted potatoes. Enjoy!

Nutrition

Calories: 424kcal, Carbohydrates: 25g, Protein: 4g, Fat: 15g, Saturated Fat: 2g, Sodium: 570mg, Fiber: 4g, Sugar: 1g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Side Dish
Cuisine: American
Author: Fifteen Spatulas