Roasted Potato Slices with Romesco Sauce

Roasted Potato Slices with Romesco Sauce
Photo by Scott Phillips


  • ¼ cup fresh flat-leaf parsley leaves
  • ¾ lb. small red potatoes (1 to 2 inches in diameter), rinsed and dried
  • 1 medium plum tomato (about ¼ lb.), cored and quartered
  • 1 Tbs. red-wine vinegar
  • 4 Tbs. extra-virgin olive oil
  • Finely grated zest of 2 medium lemons
  • 1 Tbs. coarsely chopped jarred roasted red pepper
  • + 4 more ingredients
    • 2 small cloves garlic
    • Kosher salt and freshly ground black pepper
    • 1/8 tsp. cayenne
    • 16 whole almonds, toasted

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 t...

View full recipe at Fine Cooking


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