View cart background image
0
items
Free Shipping Over $49
America
Advertisement
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You

Fingerling Potatoes with Pumpkin Seed Romesco

Source: © Food & Wine Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  20 Minutes
Total Time:  50 Minutes
  10
Tim Love cooks these potatoes on a cast-iron griddle (also called a plancha), set right on a hot grill. His version of Spain's garlicky romesco sauce calls for pumpkin seeds instead of the usual almonds. Plus: F&W's Grilling Guide
RECIPE INGREDIENTS
4 pounds  fingerling potatoes
6   medium tomatoes chopped
6   garlic cloves coarsely chopped
1   large shallot coarsely chopped
1 tablespoon  ancho chile powder
1 tablespoon  hot pimentón de la Vera Spanish smoked paprika
1 cup  water
1/2 cup  unsalted roasted pumpkin seeds
1/2 cup  extra-virgin olive oil
Salt
Fingerling Potatoes with Pumpkin Seed Romesco Recipe at Cooking.com
DIRECTIONS
In a large pot of boiling salted water, cook the potatoes over high heat for 5 minutes. Drain and let cool slightly, then halve the potatoes lengthwise.


In a large saucepan, combine the tomatoes, garlic, shallot, ancho chile powder, pimentón and water and bring to a boil. Simmer over moderate heat for 25 minutes, then transfer to a food processor. Add the pumpkin seeds and 1/4 cup of the oil and puree. Season the romesco with salt.


Meanwhile, preheat a large cast-iron griddle on the grill. In a bowl, toss the potatoes with the remaining 1/4 cup of oil and season with salt. When the griddle is very hot, add half of the potatoes in a single layer, cut sides down. Cook them over high heat until browned, 10 minutes. Turn the potatoes and cook until the skins are browned in spots, 5 minutes longer. Transfer the potatoes to a platter. Cook the remaining potatoes. Alternatively, preheat the oven to 425°. Arrange the potatoes cut side down on 2 baking sheets. Roast for about 25 minutes, switching the position of the pans halfway through, until the potatoes are browned.


Drizzle the potatoes with some of the romesco sauce and serve, passing the remaining sauce at the table.




Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/03/2010
Part of These Recipe Collections Find Similar Recipes »
 Roasted Potato Sides
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards
NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.