Smashed Potatoes with Romesco Sauce
These smashed potatoes with romesco sauce are a fun way to enjoy potatoes! Great alongside any meal, or as a light appetizer and snack. One of my favorite, unique ways to serve potatoes!
Ever since coming back from Spain last month, I’ve been dreaming up ways to enjoy my romesco sauce. It’s like hummus in that once you have it in the fridge, it’s hard not to want to put it on everything.
Well, smashed crispy potatoes with romesco sauce may be one of my favorite new side dishes. Crunchy on the outside, creamy on the inside potatoes topped with a smoky tomato and pepper sauce.
Think of these like an elevated version of Patatas Bravas! See below for details and tips for success, or head to the full recipe below.
Ingredient Notes
- Small Potatoes: Buttery, small potatoes like Dutch yellow potatoes or baby new potatoes are best in these, but you can even use larger potatoes that have been halved or quartered.
- Roasted Red Peppers: You can make your own, but I usually buy jarred for ease. Trader Joe’s has the best prices on roasted red peppers! You can usually get a jar for $1.99, which is a steal compared to other grocery stores.
- Smoked paprika is different from sweet paprika, so make sure to use the smoked kind!
- The red wine vinegar at the end is so important to balance the paprika and the salt. Please don’t skip it, though you can use another acid if you don’t have red wine vinegar– like apple cider or even white balsamic vinegar.
How to Make these Potatoes with Romesco Sauce
Step 1: Boil the Potatoes
Boil the potatoes until just fork tender, then drain. Place on a baking sheet and gently press down until “smashed.” You can do this with the bottom of a glass, a potato masher or even a wooden spoon.
I usually just use a large drinking glass to gently press down on the potatoes, they should flatten after putting a little pressure on them.
Step 2: Bake
Drizzle with olive oil and sprinkle with salt and pepper. Place in the oven and cook until potatoes are crispy. This should take about 20-25 minutes. You may need to use two baking sheets, depending on the size.
Step 3: Make the Romesco Sauce
Make the romesco sauce by sautéing the almonds and bread in olive oil until golden brown and slightly crispy. Add to the base of a food processor with the roasted red peppers, canned tomatoes and pulse a few times until chunky. Add in the salt, vinegar and process until creamy.
You can stop here, or place the sauce on a preheated baking sheet and roast for 10 or so minutes. This will thicken the sauce and deepen the flavors, but it’s not required. Both options are great!
How to Serve
Serve these smashed potatoes with the romesco sauce as a dipping sauce. Or, you can smear the romesco sauce in a shallow bowl and then top with the smashed potatoes, like my grilled vegetable platter or whipped ricotta with tomatoes platter.
You can also drizzle the romesco sauce over the potatoes, like in my other smashed potatoes with chimichurri sauce recipe.
If you want to make these alongside a Spanish-inspired meal, I recommend my vegan paella and gazpacho. I recently made this for a dinner party, and it was a hit!
Chef Tips for Success
- Choose the Right Potatoes: Waxy potatoes like Yukon Golds, new potatoes, or small red potatoes work best. They hold their shape well after boiling and get wonderfully crispy when smashed. I don’t recommend starchy potatoes, like Russets, as they can become too mealy when cooked this way
- Boil Until Fork-Tender: Don’t undercook them! The potatoes need to be tender when pierced with a fork. This ensures they’re easy to smash!
- Smash Evenly: Use a potato masher, the bottom of a glass, or a wooden spoon to smash each potato until it’s about 1/2 to 3/4 inch thick. Aim for even thickness for consistent crispiness. Don’t smash them completely, as you still want some texture.
- Season Liberally: Don’t be shy with salt and pepper! You can also add garlic powder, paprika, or your favorite herbs. Seasoning the potatoes before roasting to ensure the flavors penetrate.
- Don’t Overcrowd the Baking Sheet: If the potatoes are too close together, they’ll steam instead of crisp. Use two baking sheets if necessary.
- Flip for Even Crispiness: After about 20-30 minutes, or once the bottoms are golden, carefully flip the potatoes to crisp up the other side.
- Broil for Extra Crunch (Optional): If your potatoes are not as crispy as you’d like, turn on the broiler and cook for an additional 1-2 minutes under the broiler.
- Serve Immediately: Smashed potatoes are best enjoyed hot and fresh!
More Potato Recipes
- Easy Oven Roasted Potatoes
- Herb Roasted Potatoes
- Garlic Herb Slow Cooker Potatoes
- Creamy Herbed Potato Salad
- Potato and Chorizo Tacos
- Potato, Spinach, and Sausage Soup
If you try these smashed potatoes with romesco sauce, make sure to come back and leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day.
Smashed Potatoes with Romesco Sauce
Equipment
Ingredients
Smashed Potatoes
- 2 pounds Dutch yellow baby potatoes, or any small potato
- 2 tablespoons olive oil
- 1/2 teaspoon flaky sea salt
Romesco Sauce
- 1/4 cup olive oil
- 1 slice stale french bread, cubed
- 1/2 cup slivered, blanched almonds
- 5 garlic cloves, minced
- 1 15 ounce can whole peeled tomatoes or diced tomatoes
- 8 ounces roasted red peppers, drained
- 1 teaspoon salt
- 1 1/4 tablespoons smoked paprika
- 2 tablespoons red wine vinegar
Instructions
Make the Potatoes
- Preheat the oven to 450 degrees F.
- Cover the potatoes in cool water in a medium saucepan. Bring the water to a boil and cook the potatoes for 20 minutes or until fork tender.
- Drain the potatoes, place on a lightly sprayed baking sheet and smash down to flatten, using either a potato masher or back of a wooden spoon. Drizzle with the olive oil and sprinkle with salt. Bake for 20-25 minutes until golden brown and crispy.
Make the Romesco Sauce
- While the potatoes are cooking, make the romesco sauce.
- Heat the olive oil in a saucepan; add the bread and almonds and stir frequently, cooking until they are golden brown. Add the minced garlic and sauté another 1 minute, stirring frequently.
- Place the can of tomatoes with their juice in a food processor, with the juice. Drain the jar of roasted red peppers and place in the food processor. Pulse a few times until chunky. Add the salt, paprika, vinegar, and almond-bread mixture. Puree until smooth.
- Pour the sauce onto the pre-heated baking pan in the oven and cook for 15 minutes until bubbly and lightly browned on top. Remove from oven, cool slightly, and pour into a bowl and serve.
Serve
- Arrange the smashed potatoes on a platter, then serve with the warm romesco sauce for dipping, or drizzle the romesco sauce over the smashed potatoes.