Crispy Smashed Romesco Potatoes
Name a better combination than smashed crispy potatoes and smokey Romesco sauce - because we cant. Topped off with roasted red peppers and a creamy tahini drizzle these potatoes are made to be saved and shared. Think, our version of Patatas Bravas but with a BOSH! twist - full recipe below!
Serves
Ingredients
For the Potatoes
<item-todo-done>1kg baby new potatoes<item-todo-done><item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Romesco Sauce
<item-todo-done>300g roasted red pepper (from a jar)<item-todo-done><item-todo-done>80g sundried tomatoes<item-todo-done><item-todo-done>50ml sundried tomato oil (from the jar)<item-todo-done><item-todo-done>100g blanched almonds<item-todo-done><item-todo-done>1 tbsp red wine vinegar<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>¼ tsp cayenne pepper<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Red Pepper and Red Onions
<item-todo-done>1 red onion<item-todo-done><item-todo-done>1 red pepper<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>
For the Tahini Drizzle
<item-todo-done>½ lemon<item-todo-done><item-todo-done>4 tbsp runny tahini<item-todo-done><item-todo-done>2 tbsp water<item-todo-done><item-todo-done> salt<item-todo-done>
To Serve
<item-todo-done> parsley<item-todo-done>
Before you start
Oven or air fryer at 220C | 1 baking tray lined with baking paper and lightly oiled | Food processor
Start the potatoes
- Add the potatoes to pan of boiling salted water and cook for 20 minutes
When the potatoes are boiling prepare the red onions and red pepper
- Trim, peel, halve and cut the red onion into 1cm thick slices
- Halve, trim, deseed and cut the red pepper into 1cm slices
- Spread the onion and pepper slices out on one of the baking trays, drizzle with olive oil, season with salt and pepper, put the tray in the oven and roast for 20 minutes
Crisp-up the potatoes
- Spread the potatoes out on a baking tray and crush them with the base of a clean glass
- Drizzle over a good glug of olive oil, season with salt and pepper, transfer to an air fryer and air-fry until golden brown and really crispy (approximately 15-20 minutes)
Make the romesco sauce and the Tahini Drizzle
- For the Romesco sauce add the peppers, sun dried tomatoes, sun dried tomato oil, blanched almonds, red wine vinegar, smoked paprika, cayenne pepper, and a little salt and pepper to the blender and blend until smooth
- For the tahini drizzle squeeze the lemon juice into a bowl, add the tahini water and a little salt and stir until really smooth and creamy. Taste and adjust the seasoning to taste (add a little more water for a looser consistency)
Time to Serve
- Spoon the Romesco onto a large serving plate and smooth it round with the back of a spoon
- Load the crispy potatoes, roasted red onions and roasted red peppers into the middle of the plate
- Drizzle over the tahini, garnish with a little parsley and serve immediately