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Smashed Potatoes with Romesco

smashed potatoes and romesco 45 angle

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!

Annick

smashed potatoes and romesco 45 angle

Smashed Potatoes with Romesco

Annick
The crispy and salty smashed potatoes pair perfectly with a delicious romesco sauce.
5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Course Side Dish, Snack
Servings 4 people

Ingredients
  

Smashed Potatoes

  • 1 kg small cocktail potatoes
  • 1-2 tbsp olive oil
  • 6 sprigs fresh thyme
  • ½ tsp salt flakes

Romesco Sauce

  • 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

Instructions
 

Smashed Potatoes

  • 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.

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.
Keyword almonds, capsicum, potatoes, sundried tomatoes, walnuts
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CategoriesSavoury
  1. Ross says:

    Just made this recipe for lunch and it’s extraordinary! The smashed potato was so crispy on the outside and soft on the inside. Romesco sauce was a perfect compliment. I didn’t have a pepper on hand but subbed it out for baked beet and carrot slices and beet greens making my sauce more purple, but absolutely amazing. Easy and delicious recipe. Thanks, Annik!

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