It’s hard to know which part of this dish is more appealing: the buttery new potatoes, which are boiled, smashed, and crisped up in the oven, or the tangy and rich rust-red romesco you swipe them through. Phil Saneski, culinary manager at Farming Hope and Refettorio San Francisco, a community kitchen and gathering space, developed this recipe as a celebration of California produce and as a way to turn imperfect red bell peppers, cherry tomatoes, and day-old bread into a savory, versatile sauce. If you have any romesco left over, serve it with roast chicken, fish, or raw or cooked vegetables.
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What you’ll need
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Food Processor
$63 At Amazon
Small Saucepan
$155 At Amazon
Citrus Juicer
$20 $15 At Amazon
Rimmed Baking Sheet
$32 At Amazon
Ingredients
1
1
1
2
2
8
½
3
2
⅓
4
Preparation
Step 1
Cook green garlic, almonds, and oil in a small saucepan over medium heat, stirring occasionally, until garlic is golden, about 5 minutes. Let cool until lukewarm, about 5 minutes.
Step 2
Pulse bread in a food processor or blender until finely chopped. Add garlic mixture, bell peppers, cherry tomatoes, cilantro, and lemon juice and process or blend until mostly smooth. Season with salt if needed. Do ahead: Romesco can be made 3 days ahead. Cover and chill.
Step 3
Place a rack in middle of oven; preheat to 425°. Place potatoes in a large pot and pour in cold water to cover; season very generously with salt. Bring to a boil; reduce heat to medium and cover. Simmer until potatoes are fork-tender, about 15 minutes (time will vary depending on the size of your potatoes; be careful not to overcook). Drain; transfer potatoes to a rimmed baking sheet and let cool slightly.
Step 4
Drizzle ⅓ cup oil over potatoes and toss to coat; season lightly with more salt. Using a measuring cup, smash each potato. Roast potatoes until golden brown and crisp, 35–40 minutes.
Step 5
Spread romesco on a platter; spoon potatoes over. Drizzle with oil, top with scallions, and season with sea salt.
How would you rate Green Garlic Romesco With Crispy Smashed Potatoes?
Leave a Review
Reviews (12)
Back to TopThis was unnecessarily complicated, expensive, and time-consuming, and not at all a "romesco" sauce. A romesco sauce is meant to incorporate either seasonal abundance or off-season leftovers. This wasn't any of the above. Total waste of time, money, effort, and ingredients.
Anonymous
12/21/2022
this sauce is incredible, the first time I made it I followed the recipe exactly, but the next time, I didn't have green garlic so I substituted the green garlic for garlic and scallions (and the zest of 1 lemon [not in recipe]), and I couldn't tell the difference. I made the recipe the first time with the potatoes, and I thought that even though it was good, it would make an even better pasta sauce, so the second time, I used it as sauce for some farfalle and crispy roasted cauliflower and shallow pan fried Italian sausage links sliced up (I didn't have any regular bread left over, but I did have a slice of day old sourdough focaccia and 1 garlic naan that I had baked earlier that week and had already gone hard and stale; that was a huge move, since the foccaccia added a bit of tang, and the naan added some extra garlic which was nice) - turned out absolutely incredible and ill be making it again many times!
Ian Rios
Lexington, KY
8/2/2022
So good! Followed the recipe exactly. Made this for dinner with a roast chicken and side of green beans. The Romesco I was delicious. Will definitely make this again.
Shane
New York, NY
5/18/2022
I think I should have access to the recipe - then I will give you a review. suezinkowski@gmail.com
sue zinkowski
Culebra,PR 00775
5/14/2022