Plate of fingerling potatoes topped with a superfood Romesco sauce and caramalized onions

Roasted Fingerling Potatoes with Romesco Recipe

What's even better than ketchup? Red pepper-based romesco! Especially when it's made with antioxidant-rich superfoods.

INGREDIENTS

For the Romesco Sauce:

¾ cup slivered Almonds, toasted until golden

1 scoop Navitas Organics Beauty Boost

2 large fire-roasted Red Bell Peppers 

2 Tbsp Tomato Paste

1 large clove Garlic, sliced

2 Tbsp fresh Lemon Juice

1 tsp Ancho Chili Powder

½ tsp Cayenne Pepper

2 Tbsp fresh minced Parsley

2 Tbsp Olive Oil

½ tsp Sea Salt

 

For the Potatoes:

2 pounds Fingerling or “Baby” Potatoes

2 Tbsp Olive oil

1 tsp Sea Salt

DIRECTIONS

First, make the sauce: In a food processor, combine all the romesco sauce ingredients. Blend into a sauce – you can leave it slightly chunky or process until smooth depending on personal preference. Refrigerate to allow the flavors to meld.
Next, heat the oven to 425° F. Fill a large pot with water, season heavily with salt and bring to a boil. Add the potatoes and boil for 10 minutes. Drain well, and let cool for a moment. Once cool enough to handle, slice any large potatoes in half and leave the tiny potatoes whole. Place in a large bowl, and toss with olive oil and 1 teaspoon sea salt. Spread onto a baking sheet and bake for 15 minutes or longer, until soft and lightly golden, tossing once halfway through cooking.
Serve hot with additional toppings such as caramelized onions and extra parsley on top if desired, and drizzled generously with romesco. Or, serve like “fries” and leave the sauce on the side for delicious dipping.

Makes 8 Servings

 

Submitted by Julie Morris | Luminberry
star
Image of Roasted Fingerling Potatoes with Romesco Recipe

Roasted Fingerling Potatoes with Romesco Recipe

Julie Morris | Luminberry

Servings

8

What's even better than ketchup? Red pepper-based romesco! Especially when it's made with antioxidant-rich superfoods.

Ingredients

    For the Romesco Sauce:

  • ¾ cup slivered almonds, toasted until golden

  • 1 Tbsp. Navitas Organics Superfood+ Berry Blend

  • 2 large fire-roasted red bell peppers

  • 2 Tbsp. tomato paste

  • 1 large clove garlic, sliced

  • 2 Tbsp. fresh lemon juice

  • 1 tsp. ancho chili powder

  • ½ tsp. cayenne pepper

  • 2 Tbsp. fresh minced parsley

  • 2 Tbsp. olive oil

  • ½ tsp. sea salt

    • For the Potatoes:

  • 2 pounds fingerling potatoes

  • 2 Tbsp. oive oil

  • 1 tsp. sea salt

View Cart (0) Checkout

Rated 5.0 stars by 1 users
Select the stars to rate this recipe.

Directions

    Make the sauce:

    1. In a food processor, combine all the romesco sauce ingredients. Blend into a sauce – you can leave it slightly chunky or process until smooth depending on personal preference. Refrigerate to allow the flavors to meld.

    Make the potatoes:

    1. Heat the oven to 425° F. Fill a large pot with water, season heavily with salt and bring to a boil. Add the potatoes and boil for 10 minutes. Drain well and set aside until cool enough to handle.

    2. Slice any large potatoes in half and leave the tiny potatoes whole. Place in a large bowl, and toss with olive oil and 1 teaspoon sea salt. Spread onto a baking sheet and bake for 15 minutes or longer, until soft and lightly golden, tossing once halfway through cooking.

    3. Serve hot with additional toppings such as caramelized onions and extra parsley on top if desired, and drizzled generously with romesco. Or, serve like “fries” and leave the sauce on the side for delicious dipping.
    Servings: 8
    Submitted by:

    Julie Morris | Luminberry