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Roasted Potatoes with Romesco Sauce
Roasted Potatoes with Romesco Sauce
Potatoes, Pastas and Grains
Ingredients
- 2 Roma tomatoes
- 2 red peppers
- 2 garlic cloves
- 3 pounds new potatoes, sliced
- ¼ cup Fustini's Gremolata Olive Oil
- ¾ cup peanuts
- 3 small slices of sourdough bread
- 2 tablespoons Fustini's Garlic olive oil
- 2 tablespoons Fustini's Sherry Vinegar
- 1/3 cup Fustini's Medium SELECT olive oil
Directions
- Place the tomatoes, peppers, and garlic on a sheet tray and roast in a 400 degree oven for 45 minutes until they all begin to blacken on the outside. When everything is nicely roasted, remove from the oven, let cool, and peel the tomatoes and peppers. Cut the garlic heads in half and squeeze insides into a food processor with the tomatoes and peppers.
- Toss the potatoes with the Gremolata oil and roast in a 400 degree oven until golden brown.
- Heat garlic olive oil in a sauté, pan and fry the bread until golden brown on both sides. Add the nuts and bread to the food processor with the vinegar and blend while streaming in the oil Remove the potatoes to a plate and spoon over the Romesco sauce.
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