These smashed potatoes are crispy on the outside and tender inside. We serve them with our homemade romesco sauce. This side dish will be the star at your dinner table!
How to Make Smashed Potatoes?
- First boil the potatoes. Fill a big pot with water and add the potatoes. Add salt and bring to a boil. Cook on medium heat for 15-20 until fork tender.
- Let it cool down for 5-10 minutes. This way, it will be easier to handle for the next steps.
- Smashed the potatoes! Dispose of an oiled baking pan and use a glass or heavy object and press each potato. You want them to be ¼ inch wight.
- Bake in the oven. Add more olive oil and season well. Cook for 30-35 minutes, until crispy.
- Serve them on a big plate. Sprinkle sea salt and serve with our homemade romesco sauce.
Which Potato Variety Should I Choose?
Choose baby potatoes. I like to use the golden ones, but feel free to use multicolor potatoes if you prefer. If you’re using bigger potatoes, the cooking time may vary.
How to Reheat Mashed Potatoes?
- In the oven: simply reheat at 425F for a few minutes.
- In a pan: add a few tablespoons of olive oil and cook each potato on each side for a few minutes.
What’s Romesco Sauce?
It’s a classic Spanish sauce made of roasted peppers and almonds. Sometimes, fresh tomatoes are also one of the ingredients.
Here, we’re making a super easy romesco sauce. Using a hand mixer or food processor, blend all the ingredients until you get a creamy sauce. I love to use canned roasted red peppers for a convenient option. You can also use fresh peppers and roast them yourself.
How Long Can I Keep Romesco Sauce for?
You can keep the sauce in the fridge for up to 1 week. You can also easily freeze the sauce for up to 2-3 months.
Smashed Potatoes with Romesco Sauce
4
servings20
minutes40
minutes1
hourThese smashed potatoes are crispy on the outside and tender inside. We serve them with our homemade romesco sauce. This side dish will be the star at your dinner table!
Ingredients
1.5 pounds of small baby potatoes
4-5 tbsp of olive oil
To serve: fresh parsley and/or grated parmesan cheese (optional)
- Sauce:
A jar of 250ml roasted red peppers, drained (about 2 roasted red peppers)
½ cup of raw almonds
1 garlic clove, minced
Juice of ½ lemon
¾ tsp of salt
½ tsp of paprika
2 tbsp of olive oil
1 tbsp of mayonnaise (optional)
Instructions
- First boil the potatoes. Fill a big pot with water and add the potatoes, covering them 1 inch up with water. Add salt and bring to a boil. Cook on medium heat for 15-20 until fork tender. Drain them and let it cool down for 5-10 minutes. This way, it will be easier to handle for the next steps.
- Preheat the oven to 425F and place a parchment paper on a big baking pan. If needed, use 2 baking pans, you want to leave enough space between the potatoes. Spread half of the olive oil on it. Dispose each potato on the parchment paper. Use a glass or heavy object and press each potato. You want them to be ¼ inch wight. Add the remaining olive oil on top and season with ½ tsp of salt and pepper to taste.
- Cook in the oven for 25-30 minutes, until crispy (without turning them!).
- Prepare the sauce. With a food processor, add all the ingredients and blend for a few minutes, until you get a creamy texture.
- Sprinkle sea salt on top of the roasted potatoes when they come out of the oven. Serve them on a plate with the sauce. Sprinkle with parmesan cheese and fresh parsley (optional).
