Crispy smashed potatoes with green romesco
Romesco is a fabulous Spanish sauce made from grilled peppers and almonds. While the traditional recipe uses red peppers, this vibrant green pepper and basil version has a brilliant grassy flavour that’s fantastic with crispy potatoes – or any roast veg you like.
Ingreadient
- 3 green peppers
- 3 tbsp olive oil, plus extra to brush
- 1 slice white bread
- 30g toasted almonds
- 1 garlic clove, roughly chopped
- 1 tbsp sherry vinegar
- ½ bunch basil, leaves picked
- 1 tsp honey
- Squeeze lemon juice, plus extra to taste
- 700g new potatoes
- ¼ bunch thyme
- 2 tbsp olive oil
- 50g feta to serve
Instruction
- Heat the grill to high. Put the peppers on a tray, brush them with oil, then put them under the grill for 20 minutes, turning occasionally, until blackened all over. Put them in a bowl, cover and leave until cool enough to handle. Meanwhile, heat the oven to 180°C fan/gas 6.
- Bring a large pan of salted water to the boil. Cook the potatoes in the water for 15 minutes, then drain and toss with the thyme, a pinch of salt and half the oil. Tip them out onto a baking tray and partially crush each one with the heel of your hand, or something flat and heavy like a tin of tomatoes. Drizzle again with the remaining oil, then roast in the oven for 40 minutes, flipping them over a few times to get an even roasting and lots of crispy bits. Discard the thyme sprigs.
- Meanwhile, once the peppers are cool enough to handle, peel and discard the blackened skin, stalks and seeds, then put the flesh in a blender with the rest of the romesco ingredients (saving a few of the smaller basil leaves to garnish). Whizz into a smooth(ish) sauce. Taste and season with salt, pepper and a little more lemon juice.
- To serve, spread the romesco onto a platter and top with the crispy potatoes, then crumble over the feta and sprinkle with the reserved basil leaves.
