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Ingredients
Romesco
- 1 stalk green garlic white and pale green parts, cut into 1-inch pieces; or use the alternative in Notes
- 1 cup raw almonds
1 cup olive oil- 2 oz day-old bread cut into small cubes
2 large Red Bell Pepper seeds and ribs removed; coarsely chopped
8 oz cherry tomatoes
½ cup cilantro leaves and tender stems packed
3 tbsp lemon juice
kosher salt to taste
Potatoes
- 2 lb new potatoes or other small waxy potatoes
- ⅓ cup olive oil plus more to finish
To finish
4 scallions dark green parts only, thinly sliced
flaky sea salt to finish
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- For the romesco, combine the green garlic, almonds and romesco oil in a small saucepan over medium heat. Cook for about 5 minutes, stirring occasionally, until the garlic is golden. Remove from the heat and let cool until lukewarm.
- Pulse the bread in a food processor or blender until finely chopped. Add the warm garlic-almond mixture, peppers, tomatoes, cilantro and lemon juice. Process until mostly smooth and season with salt.
- Heat the oven to 425°F with a rack in the middle. Put the potatoes in a large saucepan, cover with cold water and salt the water generously. Bring to a boil, then reduce the heat, cover and simmer until fork-tender, about 15 minutes depending on size. Drain and let cool slightly on a rimmed baking sheet.
- Add the potato oil and toss gently to coat. Season lightly with salt. Press each potato with the bottom of a measuring cup to flatten it without breaking it completely apart. Spread out over the tray.
- Roast for 35–40 minutes, until crisp and golden. Spread the romesco on a platter and arrange the potatoes on top. Add a little extra oil, the scallion greens and flaky salt to finish.
Notes
For each stalk of green garlic, you can use 2 garlic cloves and 4 scallions, cut into 1-inch pieces. Scale this alternative if changing the servings.
Keep the romesco oil separate from the smaller oil measure used for the potatoes.
The potatoes should be tender before smashing, but not falling apart. Their size affects the boiling time.
