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Crispy smashed potatoes with green romesco

Name: Crispy smashed potatoes with green romesco
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: Serves 2 (or 4 as a side)
Cuisine: Spanish recipes
Ingredients: For the romesco; 3 green peppers; 3 tbsp olive oil, plus extra to brush; 1 slice white bread; 30g toasted almonds; 1 garlic clove, roughly chopped; 1 tbsp sherry vinegar; ½ bunch basil, leaves picked; 1 tsp honey; Squeeze lemon juice, plus extra to taste; For the potatoes; 700g new potatoes; ¼ bunch thyme; 2 tbsp olive oil; 50g feta to serve

By: Pollyanna Coupland
Food producer, delicious.

Published: 4 Jun 24
Updated: 19 Jun 24

Crispy smashed potatoes with green romesco

Romesco is a fabulous Spanish sauce made from grilled peppers and almonds. While the traditional recipe uses red peppers, this vibrant green pepper and basil version has a brilliant grassy flavour that’s fantastic with crispy potatoes – or any roast veg you like.

Have you tried peppers on the barbecue? Check out this easy recipe and serve with the simple tahini dressing.

Easy
June 2024

Test kitchen approved

Serves 2 (or 4 as a side)
Hands-on time 45 min. Oven time 40 min

Have you tried peppers on the barbecue? Check out this easy recipe and serve with the simple tahini dressing.

Vegetarian recipes

Nutrition: Per serving (for 4)

Calories: 394kcals
Fat: 23g (4.5g saturated)
Protein: 8.8g
Carbohydrates: 35g (7.5g sugars)
Fibre: 6.2g
Salt: 0.4g

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Ingredients

For the romesco

3 green peppers
3 tbsp olive oil, plus extra to brush
1 slice white bread
30g toasted almonds
1 garlic clove, roughly chopped
1 tbsp sherry vinegar
½ bunch basil, leaves picked
1 tsp honey
Squeeze lemon juice, plus extra to taste

For the potatoes

700g new potatoes
¼ bunch thyme
2 tbsp olive oil
50g feta to serve

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Method

Heat the grill to high. Put the peppers on a tray, brush them with oil, then put them under the grill for 20 minutes, turning occasionally, until blackened all over. Put them in a bowl, cover and leave until cool enough to handle. Meanwhile, heat the oven to 180°C fan/gas 6.
Bring a large pan of salted water to the boil. Cook the potatoes in the water for 15 minutes, then drain and toss with the thyme, a pinch of salt and half the oil. Tip them out onto a baking tray and partially crush each one with the heel of your hand, or something flat and heavy like a tin of tomatoes. Drizzle again with the remaining oil, then roast in the oven for 40 minutes, flipping them over a few times to get an even roasting and lots of crispy bits. Discard the thyme sprigs.
Meanwhile, once the peppers are cool enough to handle, peel and discard the blackened skin, stalks and seeds, then put the flesh in a blender with the rest of the romesco ingredients (saving a few of the smaller basil leaves to garnish). Whizz into a smooth(ish) sauce. Taste and season with salt, pepper and a little more lemon juice.

To serve, spread the romesco onto a platter and top with the crispy potatoes, then crumble over the feta and sprinkle with the reserved basil leaves.

Recipe from June 2024 Issue

Nutrition

Nutrition: per serving

Calories: 394kcals
Fat: 23g (4.5g saturated)
Protein: 8.8g
Carbohydrates: 35g (7.5g sugars)
Fibre: 6.2g
Salt: 0.4g

delicious. tips

Easy swaps Switch the basil for any soft green herb you have, or even a mixture. If you don’t have feta to hand, you can serve with shavings of umami rich parmesan instead.
The peppers can be roasted 24 hours in advance, then covered and chilled. The sauce can be made a few hours in advance too, but any longer than that and it may start to discolour.