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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.