Romesco sauce, from the Catalonian region of Spain, is traditionally served with shellfish. We serve our version with roasted potatoes. It’s even better the next day, when the flavors have had a chance to blend: Refrigerate it overnight in a covered container, and bring to room temperature before serving.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Spread the almonds in a single layer on a rimmed baking sheet; toast in the oven until lightly golden and fragrant, 7 to 8 minutes. Remove from the oven; cool 15 minutes.
Step 2
Meanwhile, roast the red peppers over a gas burner until blistered and charred, turning as each section blackens. (Alternatively, roast the peppers on a baking sheet under the broiler.) Transfer to a large bowl, and cover tightly with plastic wrap; let steam about 15 minutes. Using paper towels, peel off the blackened skins; remove and discard the stems and seeds.
Step 3
Raise the oven temperature to 375°F. In a food processor, combine the almonds, garlic, roasted red peppers, 3/4 teaspoon salt, paprika, mint, and vinegar. Process to a coarse paste, about 1 minute. With the machine running, add 1 tablespoon oil in a slow, steady stream until the sauce is smooth. Transfer the sauce to a small bowl, and set aside.
Step 4
Place the potatoes on a rimmed baking sheet, and toss with the remaining 1/2 tablespoon oil and 1/4 teaspoon salt. Roast in the oven until the skins are slightly crisp and the potatoes are tender, shaking the pan once to turn the potatoes, 20 to 30 minutes. Serve hot, with the sauce on the side.
