Romesco Potatoes Recipe
Roasted Potatoes are tossed with savory romesco sauce, using pantry ingredients you probably already have on hand! A tasty vegan side dish perfect for weeknight dinners or the holiday table!
How to Make the Best Romesco Potatoes
These romesco potatoes are a game-changer for your weeknight dinner rotation. Crispy roasted fingerling potatoes get tossed in a vibrant, smoky romesco sauce that’s bursting with flavor from toasted hazelnuts, roasted red peppers, and a blend of warm spices. It’s the kind of dish that feels fancy but comes together with minimal effort.
What makes this recipe so appealing is the romesco sauce itself—a Spanish classic that uses pantry staples you likely already have on hand. The combination of smoked paprika, cumin, and a hint of chipotle creates layers of warmth and depth that elevate simple roasted potatoes into something truly special. Plus, the sauce is incredibly versatile and can be used on everything from grilled vegetables to eggs to sandwiches.
Whether you’re looking for a delicious vegan side dish to round out a weeknight meal or an impressive addition to your holiday table, these romesco potatoes deliver. The crispy edges of the potatoes contrast beautifully with the creamy, nutty sauce, making every bite absolutely irresistible.
Romesco Potatoes
Roasted Potatoes are tossed with savory romesco sauce, using pantry ingredients you probably already have on hand! A tasty vegan side dish perfect for weeknight dinners or the holiday table!
Ingredients
Roasted Potatoes
Romesco Sauce
Instructions
Roast the Potatoes
- Preheat oven to 400°F.
- Slice potatoes in half lengthwise (or leave whole if very small)—you want them about 3/4 inch thick.
- In a bowl, toss potatoes lightly with olive oil and generously season with salt and pepper.
- Spread out on a parchment lined sheet pan (one layer, do not overlap) and roast in the hot oven 25-35 minutes or until fork-tender and golden.
Make the Romesco Sauce
- Place all romesco ingredients in a food processor. Pulse until well combined, but not too smooth.
- Taste and adjust salt and spiciness to your preference.
Assemble and Serve
- When potatoes are tender, place in a serving dish and toss with a few spoonfuls of romesco sauce, enough to coat well. Taste for salt and adjust.
- Garnish with fresh herbs and toasted hazelnuts. Serve immediately.
- Save remaining romesco sauce in a jar and cover with a layer of olive oil. Seal and store in the fridge for another use (soups, wraps, eggs, etc).
Notes
- You can use jarred or canned roasted red peppers for convenience.
- The romesco sauce can be made ahead and stored in the refrigerator for up to one week.
- For extra heat, increase the chipotle powder to 1/4 teaspoon.
- This dish works great with other roasted vegetables like cauliflower or carrots.
