Adrienne Gajownik


Romesco roasted potatoes

I'm a big condiment and sauce person. I love a good salsa, chutney, relish, pesto, and this tahini-yogurt yogurt dip. A good sauce adds so much flavor to a dish, and I make sure to savor every last drop.

When I first encountered romesco sauce I was blown away. Where has this bold, smokey goodness been all my life? Roasted bell peppers. Garlic. Hazelnuts. I wanted to (and have) eaten it on everything from omelets to potatoes to polenta cakes to sandwiches to spoonfuls by itself.
I was excited to see that this week's Food Matters Project was a recipe for romesco. Check out the original recipe by Mireya and see what creative ideas others made here.
I roasted off some red potatoes with a generous glug of olive oil, salt, and pepper. Then I generously topped them with romesco before digging into a bowl myself. This is the perfect condiment for an omelet with a side of roasted potatoes and cold brew on a lazy weekend morning.

Romesco sauce
Adapted from The Food Matters Cookbook
2 red bell peppers
1 medium tomato (or a handful of cherry tomatoes)
1/4 c hazelnuts
2 garlic cloves, minced
1/2 c parsley
1/4 tsp smoked paprika
1/4 tsp red chili flakes
1/4 tsp salt
fresh cracked pepper
2-3 tbsp red wine vinegar
2 tbsp olive (or walnut) oil
parsley to garnish

Preheat your oven to 400. Cut the tomato into wedges (or halve the cherry tomatoes) and drizzle with olive oil, salt, pepper. Add tomatoes to a baking sheet along with the two bell peppers. Roast for about 30 minutes. The bell peppers should be browned and starting to blacken in spots. Remove from oven, put into a plastic freezer bag, and seal. Set aside and let cool. Remove tomatoes from the oven and let cool on the baking sheet.

Keep the oven on and toss the hazelnuts onto a baking sheet. Bake for 8 minutes or until they start to release their sweet, nutty smell. Remove from the oven and put onto a kitchen towel. Gently cover with the other side of the towel and lightly rub the hazelnuts, so some of their skin will fall off. Set aside.

After the peppers have had time to cool, remove from the plastic bag and peel their skins off. Remove the stem and the seeds inside. Cut into strips.

Mix all the ingredients, except the oil into a food processor. Process until smooth. Drizzle in the olive (or walnut) oil and taste for salt. Eat on everything.