How to Make Fingerling Potato with Romesco
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Romesco is a classic Catalonian sauce. It’s basically a mixture of roasted red bell peppers, almonds, and olive oil. I like to add Vegenaise instead of olive oil to make the mixture creamy. Vegenaise is made with grapeseed oil which is a by-product of wine-making. Whenever you can make something new out of a by-product of something else you’re cutting down on resources and we love that!

Transcript


Hi! I’m Pace, The Green Girls food guru and you’re watching the Green Girls TV. With all the different cultural foods available to us these days, I thought it’ll be fun to pick a few authentic ingredients and incorporate them in the recipes that are easily adaptable in your everyday modern kitchen. For the first recipe, we’re going to make fingerling potatoes with romesco. For today’s ingredients, you’ll need two pounds fingerling potatoes, one roasted red bell pepper, one clove garlic, one cup of mayonnaise or vegenaise, a third cup of almonds, one tablespoon of sherry vinegar or red wine vinegar, two tablespoons of olive oil, and salt to taste. Romesco is a classic Catalonian sauce from Spain and usually, it has roasted red peppers, olive oil, and ground almonds. But I like to add mayonnaise or vegenaise to make it a little creamier. Vegenaise is actually made with grapeseed oil which the by product of winemaking and anytime you can use a by product to make something new, it saves some resources and I’m all for that. So I’m just cutting the fingerling potatoes in half and we’re going to roast them with a little bit of olive oil and salt at 375 for about 15 to 20 minutes or until they’re tender. And this will be what we’ll use to dip in romesco. Just add the olive oil to the potatoes and generous pinch of salt, pop it in the oven. Now, we can make our romesco. So first, let’s add the garlic, just the whole clove and we want to add the garlic in with the almonds. Let’s make sure that they get nice and finely ground. I actually want to pick big chunks of garlic in my mouth. Now, let’s add in the bell pepper and the vegenaise, sherry vinegar, a little bit of salt. That looks really tasty and smells wonderful. Oh yeah, it works for me. All right, so the potatoes are done. Nice and hot and you don’t have to serve this hot by the way. They can be in room temperature warmed and we’ll just going to arrange them on the platter here, and then our romesco. And you can totally make your romesco a day ahead and keep it in the refrigerator. There we have the fingerling potatoes with romesco. Stay tuned next week for Soba noodles with soybeans and mint. I’m Pace, The Green Girls food guru and you’re watching The Green Girls TV.