Shriveled Potatoes With Romesco Sauce Recipes

SHRIVELED POTATOES WITH ROMESCO SAUCE

Steps:

• Preheat oven to 350 degrees. Toast almonds in a single layer on a rimmed baking sheet until lightly golden and fragrant, 7 to 8 minutes. Transfer to a plate to cool.
• Meanwhile, roast red peppers directly over a gas burner flame until blistered and charred, turning with tongs as each section blackens. (Alternatively, broil peppers on a baking sheet.) Transfer peppers to a large bowl and cover tightly with plastic wrap; let steam about 15 minutes. Using paper towels, peel off blackened skins; remove and discard stems and seeds.
• Lower oven to 325 degrees. In a food processor, pulse almonds, roasted red peppers, pimenton, mint, vinegar, garlic, and 3/4 teaspoon salt to a coarse paste, about 1 minute. With machine running, add 1 tablespoon oil in a slow, steady stream through the feed tube until smooth. Transfer to a bowl.
• Place potatoes on a rimmed baking sheet and toss with remaining 1 1/2 teaspoons oil and 1/4 teaspoon salt. Roast in oven (without moving potatoes on the pan) until skins are slightly crisp and potatoes are tender, about 1 1/2 hours. Serve potatoes warm or at room temperature, with sauce on the side.

FLUKE WITH ROMESCO AND POTATOES

Steps:

• Heat the oil over medium heat in a sauté pan or shallow stovetop casserole large enough to hold the fish in a single layer. Add the potatoes and sauté until they start to become crusty and brown, about 15 minutes. Season with salt. Stir in the romesco sauce, stock and wine. Bring to a simmer.
• Add the fish, season with salt. The fish should be barely covered with the liquid. Cook gently just until the fish is cooked, about 15 minutes. Sprinkle with parsley. Serve from the pan or casserole, if possible, or transfer to a serving dish.