Description
Enjoy these Romesco Crispy Parm Potatoes, a delightful dish perfect for summer BBQs. They offer a flavor explosion with a crispy crunch balanced by smoky, tangy romesco sauce and a vegan parmesan twist.
Ingredients
- 1 kg New Potatoes (waxy varieties recommended)
- 100 g Vegan Parmesan (nutritional yeast can substitute)
- 50 g Cornflour (arrowroot flour works as a replacement)
- 1 tsp Garlic Powder (adjust fresh garlic to taste)
- 3 tbsp Olive Oil (avocado oil is a great alternative)
- Sea Salt & Black Pepper (to taste)
- 100 g Blanched Almonds (cashews can be used as an alternative)
- 2 pieces Roasted Red Peppers (fresh roasted peppers can elevate taste)
- 1 clove Garlic Clove (add more if desired)
- 2 tbsp Sherry Vinegar (red wine vinegar can substitute)
- 1 tsp Smoked Paprika (regular paprika for milder flavor)
- 3 tbsp Extra Virgin Olive Oil (another healthy oil can be used)
Instructions
- Preheat your oven to 200°C (fan assisted) or 425°F (gas 7).
- Parboil the new potatoes in salted water for 5 minutes, then drain and let them steam dry.
- In a bowl, mix vegan parmesan, cornflour, garlic powder, and olive oil until smooth.
- Spread the coating mixture on a lined baking tray, placing the potatoes cut side down, and press firmly.
- Brush the tops of the potatoes with any remaining oil, season generously with salt and pepper.
- Roast for 40-45 minutes until they are crispy and golden brown.
- While potatoes roast, make the Romesco Sauce: In a food processor, blend blanched almonds, roasted red peppers, garlic, sherry vinegar, smoked paprika, and seasoning.
- Gradually add olive oil until the sauce is smooth and creamy.
- Serve: Spread the romesco sauce on a plate, top with the crispy parm potatoes, and garnish with fresh basil and a crack of black pepper.
- Optional: Add a sprinkle of chili flakes for extra heat.
Notes
- Ensure potatoes are completely dried after boiling for maximum crispiness.
- Apply the coating evenly and press down gently.
- Leave enough space between potatoes on the baking tray for even cooking.
- Keep an eye on potatoes during roasting as ovens vary.
- Blend the romesco sauce until completely smooth for a silky texture.
- Experiment with romesco ingredients for flavor variations.
- For a spicy kick, add chili flakes to the romesco sauce.
- Substitute almonds with walnuts or pecans for a different nutty flavor.
- Incorporate olives or capers into the romesco for a briny burst.
- Mix fresh chopped herbs like parsley or basil into the romesco for freshness.
- Add lemon zest to the sauce for a bright, refreshing zing.
- Coat potatoes with crushed cornflakes or panko breadcrumbs for extra crunch.
- Sprinkle nutritional yeast over potatoes before roasting for added cheesy flavor.
- Toss in cubed sweet potatoes or zucchini before roasting for variety.
- Prepare romesco sauce up to 3 days in advance and store in an airtight container in the fridge.
- Parboil and coat potatoes up to 24 hours ahead, ensuring they are completely dried.
- Store leftover crispy parm potatoes in an airtight container in the fridge for up to 3 days.
- Reheat leftovers in the oven to regain crispiness.
- Keep romesco sauce in an airtight container in the fridge for up to a week.
- Freeze crispy potatoes by laying them in a single layer on a baking sheet, freezing until solid, then transferring to a container for up to 1 month.
- Reheat frozen potatoes directly from the freezer in the oven until heated through and crispy.
- Use waxy potato varieties like Red Bliss or Yukon Gold for best results.
- If you have nut allergies, substitute almonds with sunflower seeds and check vegan parmesan labels.
- Romesco sauce is best made a day in advance as flavors deepen.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg