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Recipe

Roasted Potato Slices with Romesco Sauce

Scott Phillips

Yield: Yields about 48 hors d’oeuvres.

Ingredients

  • 1 medium plum tomato (about 1/4 lb.), cored and quartered
  • 16 whole almonds, toasted
  • 1 Tbs. coarsely chopped jarred roasted red pepper
  • 2 small cloves garlic
  • 1/8 tsp. cayenne
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. red-wine vinegar
  • 4 Tbs. extra-virgin olive oil
  • 3/4 lb. small red potatoes (1 to 2 inches in diameter), rinsed and dried
  • Finely grated zest of 2 medium lemons
  • 1/4 cup fresh flat-leaf parsley leaves

Nutritional Information

      Nutritional Sample Size per piece
      Calories (kcal) : 20
      Fat Calories (kcal): 15
      Fat (g): 1.5
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 0
      Sodium (mg): 65
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 0

Preparation

  • Set a rack in the top third of the oven and heat the oven to 450°F.
  • Put the tomato, almonds, roasted red pepper, garlic, cayenne, 1/4 tsp. salt, and a few grinds of black pepper in a food processor. Process, scraping the bowl as needed, until the mixture is somewhat smooth, about 1 minute. Add the vinegar and 1 Tbs. of the olive oil and process until well incorporated. Taste and add more salt if needed.
  • Trim the ends off of each potato and cut the potatoes crosswise into 1/8- to 1/4-inch slices. In a bowl, toss the potatoes with the remaining 3 Tbs. olive oil and 1 tsp. salt to coat well. Lay the slices in a single layer on a baking sheet. Roast the potatoes, turning the slices with a spatula and rotating the baking sheet halfway through roasting, until golden brown, 20 to 30 minutes. Let the potatoes cool slightly.
  • To serve, arrange the potato slices on a serving platter; blot with a paper towel if they look oily. Top each slice with a generous 1/4 tsp. of the romesco sauce (you may not use all the sauce). Garnish each hors d’oeuvre with a tiny pinch of lemon zest and a parsley leaf.

Tip

The sauce can be made up to three days ahead and refrigerated. Before using, bring it to room temperature and stir well.

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