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!
Ingredients
1lbtomatoespreferably campari
1.5lbsbaby honeygold potatoes
olive oil for drizzling the potatoes
salt and pepper
5garlic cloves in their skins
1tbspred wine vinegar
1/2cupwater
1dried chile de arbol
1dried pasilla chile
2tbspsliced almondstoasted
2tbspchopped hazelnutstoasted
1slicewhite breadtoasted and torn into pieces
1tsppaprika
3tbspsherry vinegar
1/4cupolive 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!