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Delish Knowledge

Smashed Potatoes with Romesco Sauce

A white plate with crispy smashed potatoes with romesco sauce, garnished with chopped herbs, served alongside a small bowl of bright red dipping sauce. Another bowl of sauce appears in the background.
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Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 40 minutes

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.

Nutrition

Serving: 1servingCalories: 347kcalCarbohydrates: 40gProtein: 7gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.002gSodium: 1282mgPotassium: 958mgFiber: 6gSugar: 4gVitamin A: 1007IUVitamin C: 55mgCalcium: 95mgIron: 3mg
Course: Appetizer, Side Dish, Snack, vegetables
Cuisine: American, Spanish Inspired
Author: Alexandra Caspero