This simple Salt & Vinegar Potatoes with Romesco Sauce recipe is one of my favourite ways to elevate the humble potato into something seriously delicious. Not only do the potatoes get super crispy thanks to smashing them before roasting but there’s also no peeling necessary. The romesco sauce at the bottom is one of my all time favourites – it could honestly make anything taste amazing
Serves 4
Ready in 55 minutes
Good For BBQ, Date night, Dinner Party, Drinks Party, Lunch, Picnic, Side, Student friendly, Sunday roast
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
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.
My food philosophy is all about enlivening the hottest, happiest and healthiest you. It’s about keeping things simple and delicious so you don’t feel bored or deprived.
close