Shriveled Potatoes with Romesco Sauce


  • ¼ cup loosely packed mint leaves
  • 1 ½ tablespoons extra-virgin olive oil
  • 2/3 cup whole blanched almonds
  • 2 red bell peppers
  • 1/8 teaspoon pimenton (smoked hot paprika)
  • 1 teaspoon sherry vinegar or red-wine vinegar
  • 1 small garlic clove
  • + 2 more ingredients
    • Coarse salt
    • 1 pound mixed baby red and Yukon gold potatoes

1. Preheat oven to 350 degrees. Toast almonds in a single layer on a rimmed baking sheet until lightly golden and fragrant, 7 to 8 minutes. Transfer to a plate to cool. 2. Meanwhile, roast red peppers directly over a gas burner flame until blistered and charred, turning with tongs as each sectio...

View full recipe at SpringPad


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