Roasted baby potatoes in almonds, red pepper, garlic, and mint.
Roasted Baby Potatoes In Romesco Sauce
Category
Savories & Sides
Ingredients
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1/3 cup Mandelin Blanched Almond Flour
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2 roasted red peppers
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1 small garlic clove
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1 teaspoon coarse salt
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1/8 teaspoon smoked hot paprika
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1/4 cup loosely packed mint leaves
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1 teaspoon sherry vinegar or red-wine vinegar
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1-1/2 tablespoon Extra Virgin olive oil
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1 pound small red and yellow potatoes
Directions
Preheat oven to 350°. Spread almonds in a single layer on a rimmed baking sheet; toast in oven until lightly golden and fragrant, 7 to 8 minutes. Remove from oven, and let cool.
Raise oven to 375°. Place potatoes on a rimmed baking sheet, and toss with remaining 1/2 tablespoon oil and 1/4 teaspoon salt. Roast in oven until skins are slightly crisp and potatoes are tender, shaking pan once to turn potatoes, 20 to 30 minutes.
In a food processor, combine almonds, garlic, roasted red peppers, 3/4 teaspoon salt, paprika, mint, and vinegar. Process to a coarse paste, about 1 minute. With machine running, add 1 tablespoon oil in a slow, steady stream until sauce is smooth. Transfer sauce to a bowl, and set aside.
Toss potatoes in sauce and serve.
Recipe Note
Serves 4
Adapted from Martha Stewart Living