Comments on: romesco potatoes

By: Marilou Garon

Marilou Garon — Sat, 02 Jul 2011 20:59:16 +0000

Hi Deb, and readers. I just made the Romesco sauce and it is still quite separated, even after having been processed. When you say that is normal, Deb, do you mean that it will always stay somewhat separated? Do I therefore just have to give a stir before serving? Or maybe I simply didn’t process the sauce long enough… I would love any insight! Many thanks.

By: tim

tim — Sun, 03 Apr 2011 19:18:37 +0000

I prepared this without nuts (allergies!) but it didn’t have a lot of depth. I added a teaspoon of Fernet Branca to punch up the bitter end and it helped. If I make it again I might add a little more.

By: Emily

Emily — Wed, 09 Feb 2011 18:04:52 +0000

Since I discovered your site last summer, one of my favorite activities is pressing the “random” button. I then proceed to drool while I catch up on the recipes and pictures I’ve missed over the last several years. When I discovered this jewel of a post, I was so delighted. It reminded me of just how much I love Romesco sauce. On potatoes. Toast. Vegetables. Eggs. My finger. So, just wanted to say thanks!

By: sarah

sarah — Tue, 14 Dec 2010 15:25:31 +0000

Yup…I just made more romesco sauce last night and I just used 4 tbs of roasted almonds. Way better! I’m sure its good with hazelnuts too but I couldnt find them at the store. But no need to substitude walnuts. It gives the sauce a bitter/bland quality.

By: sarah

sarah — Tue, 14 Dec 2010 00:02:59 +0000

This sauce is awesome! I found the chilies in the hispanic cooking section of Vons. They came 5 to a bag (perfect!) and were only around $2 or $3. They arent that hot at all! Just really roasty, warm, tasty! I didnt have hazelnuts so i used walnuts…eh. Next time, I’ll just use double the almonds instead. I also roasted the potatoes in a cast iron and instead of using whole garlic cloves, just tossed the tatoes with a ton of crushed garlic and salt. Very excellent! This sauce is fantastic on toast too!

By: Ann Underfunded Humanity

Ann Underfunded Humanity — Sun, 14 Nov 2010 19:15:47 +0000

Oooh…these are delicious. I’m typing with potato on my fingers at the moment–just tore myself away. This recipe is so much easier/tastier than versions that call for tomato and red bell pepper roasting and peeling, etc. The addition of the fried bread was especially inspired. I substituted cilantro for parsley and it still turned out really well. Thanks again so much for posting this and other vegetarian goodies!

By: E

Sun, 19 Sep 2010 00:19:23 +0000

WORD OF CAUTION: When sauteeing the chiles (and I used a reduced amount), my boyfriend and I both started coughing like crazy, runny noses, etc. I don’t consider myself to be overly affected by spice as I have sauteed hot peppers before and been fine, so this really caught me off-guard. Anyway, this is pretty delicious, but please take precautions to ventilate your area as much as possible when preparing, just in case.

By: Elana

Elana — Sat, 11 Sep 2010 02:28:37 +0000

I made this tonight and it was a big hit! Really really good. I made a few substitutions that might be helpful for other readers:
- I used some ripe fresh tomatoes because I didn’t have canned
- I used about half the oil it called for – which was plenty
- I used all almonds and no hazelnuts (I think that might be the traditional way anyways!)
- I used larger Yukon Golds but cut them into smaller pieces – they roasted faster and got lots of nice crispy brown edges on the stovetop
- I didn’t have time for the whole ancho chili part, so I just used canned roasted hot chili peppers and it was totally fine
Thanks again!

By: Lindsay

Lindsay — Fri, 20 Aug 2010 16:34:06 +0000

Deb, do you think the romesco sauce would freeze well?

By: Katies Cooking

Katies Cooking — Fri, 02 Jul 2010 04:31:16 +0000

These are freakin’ amazing! I could eat the romesco by the spoonful. I made these as individual appetizers with a little dallop of sauce and a sprig of parsley on top. Adorable!