Fingerling Potatoes with Pumpkin Seed Romesco


  • 1 cup(s) water
  • 1 tablespoon(s) hot pimentón de la Vera
  • 1 tablespoon(s) ancho chile powder
  • Salt
  • 0.5 cup(s) unsalted roasted pumpkin seeds
  • 6 clove(s) garlic
  • 6 medium tomatoes
  • + 3 more ingredients
    • 4 pound(s) fingerling potatoes
    • 1 large shallot
    • 0.5 cup(s) extra-virgin olive oil

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 hea...

View full recipe at Food & Wine


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