Cheesy Spanish Potatoes with Romesco Sauce | Easy Spanish Potato Bake
These Cheesy Spanish Potatoes with Romesco Sauce are seriously going to rock your palate. They´re packed with so many great flavors, easy to make and done in just 45 minutes. The perfect side dish for any meal of the day.
This dish hails from the region of Catalunya in Northeastern Spain, where it´s known as Patatas al Horno con Salsa Romesco y Queso. Serve these cheesy potatoes next to some pan seared salmon for dinner or even next to some fried eggs for breakfast.
To make this recipe, you want to use potatoes that are a bit more waxy than starchy. That way they keep their shape and won´t fall apart when cooked. I used new potatoes, but you can also use yukon gold, golden delight or even red potatoes.
TIPS & TRICKS to Make this Recipe: To make the romesco sauce, I used a food processor. But you can also use a blender, hand held mixer or even a mortar & pestle. I also used a mild Manchego cheese, but you can use any cheese that easily melts.
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Watch the Video Below on How to Make Cheesy Spanish Potatoes with Romesco Sauce
Cheesy Spanish Potatoes with Romesco Sauce
- 3 medium-sized potatoes 1 1/2 lbs / .68 KG
- 5 jarred roasted red bell peppers
- 1/4 cup canned tomato paste 60 grams
- 1 clove garlic
- 8 roasted almonds
- 8 roasted hazelnuts
- 1 tsp white wine vinegar 5 ml
- 5 tbsp extra virgin olive oil 75 ml
- 1 cup grated Manchego cheese 120 grams
- handful finely chopped parsley
- pinch sea salt
- dash black pepper
Cut the potatoes (peeled) into rounds that are a 1/4 inch (.625 cm) thick, then add them into a stock pot, fill with cold water, just enough to barely cover the potatoes, season with sea salt and heat with a high heat
Meanwhile, add in 5 jarred roasted red bell peppers into a food processor, along with 1/4 cup canned tomato paste, 1 clove of garlic, 8 roasted almonds & 8 roasted hazelnuts, 1 tsp white wine vinegar and 1/4 cup (60 ml) extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed for 1 to 2 minutes or until you end up with a creamy sauce, set aside
About 15 minutes after turning on the heat on the potatoes, they should be fully cooked through, just pierce them with a toothpick, if it easily goes in they are ready, you don´t want to overcook the potatoes, gently remove them from the stock pot and transfer over a wire rack
Grease a 12 inch x 9 inch (30 cm x 22 cm) casserole dish with 1 tbsp (15 ml) extra virgin olive oil
Once the potatoes are dry, add them into the casserole dish, making sure they´re all in a flat layer and season them with black pepper, then gently add the romesco sauce over the potatoes, making sure to coat the entire top surface, finely grate 1 cup of Manchego cheese over the sauce, once again making sure to cover the entire top surface
Add the casserole dish into a preheated oven, bake + broil option (bottom + top heat) 220 C - 425 F
After 10 to 15 minutes and the cheese is fully melted and has developed a golden crust, remove from the oven, sprinkle with finely chopped parsley and serve at once, enjoy!
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