Fingerling Potatoes with Pumpkin Seed Romesco Recipe


  • 4 pounds fingerling potatoes
  • 6 medium tomatoes, chopped
  • 6 garlic cloves, coarsely chopped
  • 1 large shallot, coarsely chopped
  • 1 tablespoon ancho chile powder
  • 1 tablespoon hot pimentón de la Vera (Spanish smoked paprika)
  • 1 cup water
  • + 3 more ingredients
    • ½ cup unsalted roasted pumpkin seeds
    • ½ cup extra-virgin olive oil
    • Salt

In a large pot of boiling salted water, cook the potatoes over high heat for 5 minutes. Drain and let cool slightly, then halve the potatoes lengthwise. In a large saucepan, combine the tomatoes, garlic, shallot, ancho chile powder, pimentón and water and bring to a boil. Simmer over moderate ...

View full recipe at SpringPad


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