Crispy Smashed New Potatoes on Romesco Sauce

Crispy Smashed New Potatoes on Romesco Sauce is the ultimate side dish—golden and crunchy on the outside, fluffy inside, set on a bed of rich, smoky romesco sauce. A drizzle of tangy, herby dressing adds freshness and zing to every bite.

This bold, flavorful dish pairs beautifully with grilled meats, roast chicken, or as a standout addition to a vegetarian spread. It’s perfect for dinner parties, summer BBQs, or anytime you want your side dish to steal the show.

Serve it warm, scattered with fresh herbs and a final pinch of sea salt for a dish that’s as stunning as it is delicious!

Difficulty:

Prep time: 20 minute

Cook time: 45 minutes

Serves: 3-4

Crispy Smashed New Potatoes on Romesco Sauce Image 1

Crispy Smashed New Potatoes on Romesco Sauce Image 2

Dietry Information

Gluten Free

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Ingredients

Key Ingredients

1 Kg new potatoes
1 tbsp olive oil

For the Herby Dressing

1 garlic clove, crushed
Juice of 1/2 lemon
1 tbsp chopped basil
1 tbsp chopped parley
1 tbsp capers
1/2 banana shallot, finely diced
3 tbsp olive oil (or to cover)
Salt and Black pepper

For the Romesco Sauce

100g blanched almonds
1 x 450g jar roasted peppers (about 360g drained weight)
1 garlic clove
1 tbsp nutritional yeast or freshly grated parmesan
1 tsp Sherry vinegar (or red wine vinegar)
1 tsp olive oil
Pinch of salt

Method

Preheat the oven to 200°C / 400°F / Gas 6

Cut the Potatoes so they are all roughly the same size (about 4cm). Put them into a large saucepan, cover with cold water and a generous pinch of salt and bring to boil.
Parboil them until they are just soft enough to pierce with a fork, around 3 minutes after the water has reached boiling point. Drain carefully and let them steam in the pan with the lid on for 1 minute.
Line a large baking tray (or two medium ones) with baking parchment. Tip the potatoes on to the trays and space them apart.
Use the bottom of a drinking glass to squish each potatoe down until it cracks and flatterns slightly. Drizzle olive oil and sprinkle a pinch of salt then, place in oven to roast for 35 minutes, or until golden and crispy.
Now for your Herby Dressing. Tip the garlic into a bowl with the lemon juice and some salt. Stir in the herbs and capers, along with the diced shallots and cover with the olive oil and season to your taste
Meanwhile, put all the romesco ingrediants into a high-speed blender and blitz until smooth.
Once the potatoes are cooked, you're ready to serve. Pick your favourite serving plate, pour the romesco sauce on to it and swirl around the plate with the back of a spoon. Top with the crispy potatoes and a good drizzle of your herby dressing.
Serve instantly to enjoy these crispy potatoes at their best!

Recipe; Cooking Fast & Slow, Natsnourishments