Spain on a Fork > All Recipes > Tapas > Roasted Spanish Potatoes with Romesco Sauce
All Recipes, Tapas / September 24, 2019

Roasted Spanish Potatoes with Romesco Sauce

These Roasted Spanish Potatoes with Romesco Sauce are seriously one of the best tapas dishes ever. Loaded with an insane amount of flavor, easy to make and done in a little over 30 minutes. This is what Spanish cuisine is all about, simple ingredients and a BIG punch of flavors.

This is the kinda dish that once you start eating, you won´t stop until it´s all gone. No joke here folks, perfectly roasted potatoes smothered with a creamy homemade romesco sauce, your tastebuds will be dancing here 🙂 . I like to serve these potatoes as a tapas dish, but you can serve them as a side dish as well.

Roasted Spanish Potatoes with Romesco Sauce
To make the romesco sauce, I took the concentrated tomato paste shortcut. No adding fresh tomatoes into an oven for 30 minutes. It still has the same great flavor and done within 10 minutes! The secret to a great romesco sauce is using a high-quality olive oil. For this recipe I used Macala Extra Virgin Olive Oil. Trust me guys, this stuff is insane good.

Roasted Spanish Potatoes with Romesco Sauce
TIPS & TRICKS to make this recipe: Try to use yukon gold potatoes for this recipe, just because they have a creamy texture when roasted. I also used a food processor to make the romesco sauce, if you don´t have one, you can use a blender. However, the texture might not be as creamy. Use a great extra virgin olive oil to make this recipe, it makes all the difference in the world.

Key Ingredients & Cookware I used in this Recipe:

Watch the Video Below on How to Make these Roasted Spanish Potatoes with Romesco Sauce

Roasted Spanish Potatoes with Romesco Sauce

Course Appetizer
Cuisine Spanish
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork



  • 2 yukon gold potatoes
  • 2 tbsp extra virgin olive oil
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper


  • 5 jarred roasted red bell pepper
  • 1/4 cup concentrated tomato paste
  • 1 clove garlic
  • 8 raw blanched almonds
  • 8 raw hazelnuts
  • 1/2 tsp red wine vinegar
  • 1/4 cup extra virgin olive oil
  • pinch sea salt
  • pinch black pepper


  1. Wash and pat dry 2 medium sized yukon gold potatoes, cut each potato in half and then in half again to end up with evenly sized quarters, cut each quarter in half and then cut 1/2 inch thick pieces of potatoes

  2. Add the cut potatoes into a large bowl, add in 2 tbsp of extra virgin olive oil, 1 tsp of fine sea salt and 1/2 tsp of freshly cracked black pepper, toss together until well combined, add the coated potatoes into a baking tray lined with foil paper, make sure they are all in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F

  3. While the potatoes are roasting make the romesco sauce, using a small fry pan with a medium heat, dry roast 8 blanched raw marcona almonds and 8 raw hazelnuts, make sure to mix them consistently so they all toast evenly and don´t burn, after about 5 minutes set the toasted nuts aside

  4. Add 5 jarred roasted red bell peppers into a food processor, also add in a 1/4 cup of concentrated tomato paste, 1 raw clove of garlic, the toasted nuts, 1/2 tsp red wine vinegar, 1/4 cup extra virgin olive oil and season generously with fine sea salt & freshly cracked black pepper, run the food processor on a low speed between 2 to 3 minutes or until everything is well combined and you end up with a creamy sauce

  5. After 25 to 30 minutes remove the roasted potatoes from the oven, transfer to a dish, drizzle some of the romesco sauce over the potatoes and sprinkle it with some freshly chopped parsley, enjoy!

Recipe Notes

Get the Macala Extra Virgin Olive Oil I used to make this recipe.

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