These crispy smashed potatoes with romesco are a current favourite in our household. They’re the ultimate comfort food, perfect for sharing and I love making them for guests too.
The romesco sauce is slightly acidic and works incredibly well with the crispy and salty potatoes. I added roasted walnuts to the sauce too which is not super traditional but I think it goes really well in this instance.
The potatoes are cooked twice. First they’re boiled and then they’re roasted in the oven. Although this does take some time, it’s definitely worth it as cooking them twice makes the potatoes so incredibly crispy. The good thing is, that you can easily preboil the potatoes ahead of time and then roast them just before serving.
If you’re looking for more dishes to share, check out these:
If you love these smashed potatoes with romesco, please let me know in the comments. Don’t forget to tag me @nothangryanymore in your creations on Instagram. I love seeing them!
Smashed Potatoes with Romesco
- 1 kg small cocktail potatoes
- 1-2 tbsp olive oil
- 6 sprigs fresh thyme
- ½ tsp salt flakes
- 1 red capsicum
- 2 cloves garlic
- 40 g almonds
- 40 g walnuts
- 60 g sundried tomatoes
- 1 tbsp lemon juice (about 10g)
- 1.5 tbsp olive oil
- ¾ tsp salt
- 100 g cherry tomatoes
- 100 g water
- Wash and boil the potatoes for 30 minutes until they're soft.
- Drain off the water and place the potatoes onto a baking tray lined with baking paper.
- Preheat the oven to 180°C.
- Smash the potatoes with a fork or potato masher. Then drizzle olive oil on top, sprinkle the salt flakes on top and add some fresh thyme.
- Roast the potatoes for 50 minutes at 180°C fan bake. Remove from the oven and serve with romesco sauce.
- Preheat the oven to 180°C fan bake. Alternatively, start preparing the romesco sauce when the smashed potates go into the oven.
- Place the capsicum onto a baking tray lined with baking paper and roast for 30 minutes at 180°C fan bake. The skin might go black, that's ok.
- After 10 minutes, add the garlic cloves onto the tray with the capsicum and roast for the remaining 20 minutes.
- For the last 8 minutes, add the walnuts and almonds onto the baking tray and roast.
- Remove everything from the oven and place the capsicum into a container for 10 minutes to steam.
- After 10 minutes, remove the capsicum from the container and peel off its skin. Remove the seeds and place the flesh into a high powered blender.
- Cut the tips off the garlic clove and squeeze the insides into the blender.
- Add the almonds, walnuts, sundried tomatoes, lemon juice, olive oil, salt, water and cherry tomatoes to the blender. Blend until combined and nearly smooth. The nuts don't have to be completely blended in, a little grittiness is actually quite nice.
- Serve with smashed potatoes.