Recipe Flash: Roasted Fingerlings with Romesco Sauce
For other finger food faves, check out our Guide to Hosting Finger Food Parties
When I buy potatoes, it is usually because I need a cheap starch to round out or bulk up my meal. So because they are expensive, I rarely end up with fingerlings in my basket. When I do, I am reminded of why they are the ferrari of potatoes, and well worth their price. When simply roasted, the fingerlings’ flesh becomes fluffy and sweet, while the outside stays extremely crispy. The result is like biting into an oversized french fry and then immediately eating a spoonful of mashed potatoes that melts in your mouth.
Like their low-brow counterpart, the french fry, these roasted fingerlings are made tastier when served with a condiment. I tried this highbrow romesco, which takes less than 5 minutes to make, and can be sourced year-round from your pantry. Because these little potatoes tend to be inhaled in less time than it took to make the sauce, you’re better off serving it as an appetizer for a small group (2-4 people), set in the center of the table, for people to eat with their fingers.
From my kitchen, albeit small, to yours,
Phoebe, THE QUARTER-LIFE COOK
Roasted Fingerlings with Romesco Sauce
Makes 2 servings
1lb fingerling potatoes, halved
1 tablespoon olive oil
1/2 teaspoon salt
1/2 cup romesco sauce (recipe follows)
Flat-leaf parsley leaves for garnish
Preheat the oven to 450°F.
On a parchment- or foil-lined baking sheet, toss the potatoes together with the oil and the salt. Arrange in one layer, flesh-side down. Roast in the oven for about 20 minutes, until the potatoes are brown and crispy.
In the meantime, make the romesco (recipe follows).
Arrange the potatoes on a platter or plate, spoon the sauce into a small bowl, sprinkle with parsley, and serve.
Wintertime Romesco Sauce
Makes about 1 cup sauce
Cara posted her version of this sauce made bright and fresh with bell peppers and tomatoes from the farmer’s market. Mine is a year-round version, using jarred roasted red peppers and very little else.
2 tablespoons whole blanched almonds
1 garlic clove
2 slices white bread, crusts removed
One 7-ounce jar of roasted red peppers, drained
1/2 tablespoon sherry vinegar or red wine vinegar
1 tablespoon lemon juice
1/4 teaspoon hot smoked paprika
Pulse the nuts and garlic in a small food processor until minced. Add the bread and pulse until crumbs. Add the peppers, vinegar, lemon juice and paprika and pulse until smooth. Stream in olive oil and puree until the mixture resembles the texture of mayonnaise (you will end up using around 1/4 cup). Add salt and pepper to taste.
Store in an airtight container for up to 2 weeks.