ROMESCO & CRISPY PARM POTATOES
Romesco sauce is one of my favourite things to make in the summer. I like to keep a jar of it in the fridge to eat with everything & anything. But here I have used it to make one of my favourite side dishes - it's perfect as part of a summery supper spread.
Ingredients
- 750 g new potatoes halved
- 50 g vegan parmesan grated
- 1 tbsp cornflour
- 2 tsp garlic powder
- 6 tbsp olive oil
- sea salt & freshly ground black pepper
- to serve: fresh basil
Romesco
- 100 g blanched almonds toasted
- 200 g roasted red peppers (from a jar), drained
- 1 garlic clove sliced
- 1 tbsp sherry vinegar
- 1 tsp smoked paprika
- extra virgin olive oil
Instructions
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Preheat the oven to 200°c (fan assisted)/425°f/gas 7.
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Bring a large pan of salted water to the boil. Add the potatoes and parboil for 5 minutes. Drain and allow to steam dry.
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Meanwhile, combine the vegan parmesan, cornflour, garlic powder and olive oil in a small bowl. Mix until smooth, then spread evenly over the bottom of a lined baking tray (it must be lined!). Place the potatoes, cut side down, over top of the parmesan mixture and press them down firmly. Brush the tops of the potatoes with any remnants of oil from the sides of the baking tray, then sprinkle with salt and a good crack of black pepper. Roast for 40-45 minutes, or until golden and crispy.
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To make the romesco sauce, combine the almonds, red pepper, garlic, sherry vinegar, smoked paprika and a really good pinch of salt and black pepper in a food processor. Blitz the mixture, adding a few glugs of olive oil in a thin stream through the hole in the top, until the sauce is smooth and creamy. Taste and adjust the seasoning, if needed.
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Spread the romesco sauce out onto a plate. Pile the parmesan potatoes on top and finish with a few leaves of fresh basil and a good crack of black pepper.