Ingredients
200g of potatoes
250ml of white wine vinegar
2 tbsp of salt
2 tbsp of olive oil
1 jar roasted peppers, drained
30g of walnuts or other nuts of choice
2 spring onions
2 tbsp of olive oil
1 lemon (zest and juice)
1/2 tsp of salt
1 garlic clove
1 red chilli
Directions
Put the potatoes into a pan with the vinegar and 2 tbsp of salt and cover with boiling water and boil for 20 mins
Drain the potatoes then pop onto tray and smash
Season with salt and roast in 2 tbsp of olive oil for 30 mins at 200C
Blend the romesco ingredients together
Spread the romesco sauce onto a plate and top with the roasted potatoes on top with parsley and salt if needed.
