Crispy Romesco Potatoes

Smashed, roasted and utterly delicious these crispy potatoes with The Tomato Stall Romesco sauce take hardly any time to make, and even less time to eat! Equally tasty on their own or serve with your favourite grilled fish for a healthy lunch.

Serves: 2

Cooking time: 30 minutes

You’ll need

Isle of Wight Tomato Romesco 265g

500g large new potatoes

What to do

Boil 500g large new potatoes in salted water for ten minutes.

Drain the potatoes and return to the pan with around 100g Romesco sauce and stir to coat evenly.

Preheat the oven to 200⁰c.

Transfer the potatoes to a baking sheet and crush each potato using a heavy mug or measuring jug.

Bake in the oven for 20 minutes or until crispy.  Serve with a dish of Romesco sauce at room temperature for dipping.

Recipe courtesy of The Tomato Stall

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Melina - Assistant Editor

Hi I'm Melina, a mother of 3 teenage children and with a particular interest in all things health related. I run a busy household and smallholding alongside my work with Silversurfers, which currently includes dogs, fish, hens, ducks and pigs!

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