Crispy Smashed Fingerling Potatoes with Romesco Sauce & Toasted Almonds Step-by-step instructions

Before you start

Before cooking, gather all the ingredients and equipment. Preheat the oven to 425°F (220°C) so it is ready when the potatoes are smashed. If using whole almonds, toast them in a dry skillet over medium heat until golden, then let cool and roughly chop.

Drain the roasted red peppers and pat them dry. Wash the fingerling potatoes thoroughly but do not peel them. Have a large pot ready for boiling and a rimmed baking sheet for roasting. The Romesco sauce can be made up to a day ahead and stored in the refrigerator.

Instructions

Boil and Smash

1. 1Boil and Smash the Potatoes
   Place the fingerling potatoes in a large pot and cover with cold water by 2 inches. Add the kosher salt and bring to a boil over high heat. Reduce to a simmer and cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain the potatoes and let them steam dry for a few minutes. Preheat the oven to 425°F (220°C).
   Look for Potatoes are easily pierced with a fork but not falling apart.
   Tip Steaming dry helps the potatoes crisp better in the oven.
2. 2Smash and Season
   Drizzle a rimmed baking sheet with 2 tablespoons of the olive oil. Place the drained potatoes on the sheet, leaving space between each. Using the bottom of a flat glass, gently press down on each potato until it flattens to about 1/2-inch thickness. Brush the tops with the remaining olive oil and sprinkle with smoked paprika, garlic powder, and a pinch of coarse sea salt.
   Look for Potatoes are flattened with craggy edges, not completely crushed.
   Tip Use a heavy glass and press evenly to avoid breaking the potato apart.

After boiling, the potatoes should be fork-tender but still intact. When smashed, they should flatten neatly with craggy edges. The surface should be lightly oiled and seasoned.

The kitchen will smell of garlic and smoked paprika. Before moving on, ensure the oven is preheated and the baking sheet is ready.

Roast and Sauce

3. 3Roast the Potatoes
   Roast the smashed potatoes in the preheated oven for 25 to 30 minutes, flipping once halfway through, until they are deep golden brown and blistered on the edges. The potatoes should be shatteringly crisp when tapped.
   Look for The edges are browned and crisp; the centers are tender.
   Tip Do not overcrowd the pan—crispiness needs airflow.
4. 4Make the Romesco Sauce
   While the potatoes roast, combine the roasted red peppers, toasted slivered almonds, garlic clove, sherry vinegar, remaining 2 tablespoons olive oil, and 1/2 teaspoon smoked paprika in a food processor. Pulse until the sauce is thick and textured, with small bits of almond for crunch. Season with salt to taste.
   Look for Sauce is thick, nutty, and vibrant red.
   Tip Pulse rather than puree to keep some texture.

The potatoes should be golden and crisp, with blistered spots. The Romesco sauce should be thick, with visible bits of almond. It should taste smoky, nutty, and slightly tangy. The sauce should not be watery; if it is, pulse a little longer. The oven should be off when the potatoes are done.

Assemble and Serve

5. 5Plate and Serve
   Spread the Romesco sauce in a swoosh on a serving plate. Pile the hot roasted potatoes on top. Sprinkle with additional toasted almonds and chopped parsley. Serve immediately while the potatoes are at their crispiest.
   Look for Sauce is swooshed, potatoes are piled high, and garnishes are bright.
   Tip Serve right away—crispy potatoes soften as they sit.

The plate should have a swoosh of bright red Romesco sauce, topped with the hot crispy potatoes. The almonds and parsley add color and crunch. The potatoes should still be hot and crisp when served. If they sit too long, they will lose their shatter.

Common mistakes

One common mistake is not smashing the potatoes enough. They should be flattened to about 1/2-inch thickness; if they are too thick, they will not get crispy. Another mistake is overcrowding the baking sheet.

If the potatoes are too close together, they will steam rather than crisp. Use a large sheet or roast in two batches. Also, avoid using too much olive oil—just enough to coat the surface. And do not skip flipping them halfway through; this ensures even browning.

How to tell it’s done

The potatoes are done when they are deep golden brown and the edges are blistered and crispy. Tap one with a fork—it should sound hollow and feel very crisp. The centers should be tender and easily pierced with a fork.

The Romesco sauce should be thick enough to hold its shape on a spoon, and the flavors should be balanced—smoky, nutty, and slightly tangy. Since there are no raw proteins in this recipe, no internal temperature check is needed.