Crispy Smashed Fingerling Potatoes with Romesco Sauce & Toasted Almonds Tips, FAQ & printable recipe

Tips for success

For the crispiest potatoes, make sure they are completely dry before roasting. After boiling, let them steam in the colander for a few minutes and pat them with a kitchen towel if needed.

The oil should be brushed on evenly, and the baking sheet should be hot when the potatoes go on—preheat the sheet in the oven for a few minutes before adding the oil and potatoes.

The Romesco sauce can be made ahead and stored in the refrigerator for up to 3 days. Bring it to room temperature before serving. If you prefer a smoother sauce, blend it longer; for a chunkier texture, pulse only a few times.

Adjust the sherry vinegar and salt to your taste. The sauce also works well with grilled vegetables, chicken, or as a spread on sandwiches.

Variations

• Spicy Romesco: Add 1/2 teaspoon of smoked paprika and a pinch of cayenne pepper to the sauce for a smoky heat. You can also add a small dried chili (rehydrated) or a splash of hot sauce.
• Herb-Infused Oil: Before roasting, toss the smashed potatoes with olive oil infused with rosemary or thyme. Add the fresh herbs to the baking sheet during the last 10 minutes of roasting for extra aroma.
• Crispy Garlic Potatoes: Add 2 minced garlic cloves to the olive oil before brushing over the potatoes. The garlic will crisp up during roasting and add a savory punch.
• Smoky Paprika Aioli: For a creamy alternative, mix 1/2 cup mayonnaise with 1 teaspoon smoked paprika, 1 minced garlic clove, and a squeeze of lemon juice. Serve alongside the Romesco sauce.

Storage and make-ahead

Fridge

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. The Romesco sauce can be refrigerated for up to 5 days.

Freezer

Freeze the Romesco sauce in an airtight container for up to 2 months. Thaw overnight in the refrigerator before using.

Reheat

Reheat leftover potatoes in a 400°F (200°C) oven for 5-7 minutes until hot and crispy. Reheat the sauce in a saucepan over low heat, stirring occasionally.

Leftover potatoes and Romesco sauce can be stored separately in airtight containers in the refrigerator for up to 3 days. The potatoes will lose their crispness but can be reheated in the oven to revive some crunch. The sauce will keep well and can be used as a dip or spread.

The Romesco sauce can be made up to 2 days in advance and stored in the refrigerator. The potatoes can be boiled and smashed a few hours ahead, then covered and kept at room temperature until ready to roast. Roast them just before serving for the best texture.

Serving ideas

Serve the crispy potatoes immediately after roasting, piled high on a platter with the Romesco sauce underneath or on the side.

Garnish with extra toasted almonds and fresh parsley for a pop of color and crunch. This dish works as an appetizer for a party, a side for grilled meats, or a satisfying vegetarian main.

For a more substantial meal, add a handful of arugula or a simple green salad on the side. The Romesco sauce is also delicious as a dip for raw vegetables or crusty bread.

If you have leftover sauce, it can be stirred into pasta or spooned over roasted vegetables for an instant flavor boost.

Frequently asked questions

Recipe card

Crispy Smashed Fingerling Potatoes with Romesco Sauce & Toasted Almonds

Prep 15 minCook 40 minTotal 55 minServes 4

Ingredients

• 600 g fingerling potatoes
• 1 tbsp kosher salt, plus more for seasoning
• 1/4 cup extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 cup roasted red peppers (from a jar, drained)
• 1/2 cup toasted slivered almonds, plus more for garnish
• 1 garlic clove
• 1 tbsp sherry vinegar
• 2 tbsp fresh parsley, chopped

Instructions

1. 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).
2. 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.
3. 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.
4. 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.
5. 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.

Contains: tree nuts, sulfites

Estimated nutrition per serving

Calories

420

Protein

8 g

Carbohydrates

45 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.