Crispy Smashed Romesco Potatoes

Crispy Smashed Romesco Potatoes

We are genuinely obsessed with this one right now. Crispy smashed potatoes are already a vibe, but pair them with a smoky, punchy romesco sauce loaded with roasted red peppers and you've got something that feels seriously special. The contrast of textures is what gets us every time, that crunchy golden outside giving way to fluffy middle, all coated in that deep, rich sauce. It's the kind of dish you make for friends and everyone immediately asks for the recipe. Trust us, clear your evening and make this tonight.

Cook: 50 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • 2x large baking trays
  • Blender
  • Air fryer
  • Large serving plate
  • Glass (for crushing potatoes)

Ingredients

  • 1kg baby new potatoes
  • 4 tbsp olive oil
  • salt and pepper to taste
  • 300g roasted red pepper (from a jar)
  • 80g sundried tomatoes
  • 50ml sundried tomato oil (from the jar)
  • 100g blanched almonds
  • 1 tbsp red wine vinegar
  • 1 tsp smoked paprika
  • ¼ tsp cayenne pepper
  • salt and pepper to taste
  • 1 red onion
  • 1 red pepper
  • olive oil
  • Salt and pepper
  • ½ lemon
  • 4 tbsp runny tahini
  • 2 tbsp water
  • salt
  • parsley

Method

1

Start the potatoes

  • Add the potatoes to pan of boiling salted water and cook for 20 minutes
2

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
3

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)
4

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)
5

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

Tips & Variations

  • Get them really flat: When you're smashing the potatoes, don't be shy. The flatter they are, the more surface area you get, and that means more crunch. Use the bottom of a mug or a flat-bottomed glass and really lean into it.
  • Make the romesco ahead: The sauce actually gets better as it sits, so if you've got time, make it the day before and keep it in the fridge. It's also brilliant spread on toast, spooned over pasta, or basically anything you put in front of us.
  • Season every layer: Salt the boiling water, season the veg before roasting, and taste the romesco before you serve. We find this is what separates a good dish from a great one, seasoning as you go rather than just at the end.

Why This Works

The trick is boiling the potatoes until they're really tender before smashing them, that's what gives you that maximum surface area to crisp up in the oven. And the romesco isn't an afterthought here, roasting the peppers and onions first builds a sweetness and depth that a raw blitz just can't touch. Those two steps together are what take this from nice to absolutely knock-your-socks-off.