Food

Roasted Potato Wedges With Walnut Romesco

March 16th, 2018

Food entrepreneur Devin Connell, co-owner of Delica Kitchen and and founder of the new website Crumb, shares her recipe for Roasted Potato Wedges With Walnut Romesco.

Ingredients

Serves 6

Walnut Romesco

1 cup toasted walnut halves
1 garlic clove, coarsely chopped
1⁄2 tsp smoked paprika
3 whole roasted peppers, seeds removed (can use store-bought)
1 tbsp tomato paste
1⁄2 cup olive oil
2 tsp white vinegar
1⁄2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste

Potato Wedges

3 large baking potatoes
2 tbsp olive oil
Kosher salt and freshly ground pepper
2 tbsp roughly chopped fresh parsley

Directions

Make Romesco

In food processor, combine all romesco ingredients and whirl until chunky paste forms. Season with more salt and pepper, to taste.

Make Potato Wedges

Preheat oven to 425°F. Cut potatoes into long, thick wedges (about 8 per potato).
Place wedges on parchment-lined baking sheet and drizzle with olive oil. Toss to coat and season with salt and pepper. Turn potatoes skin-side down so that sliced sides are exposed.
Bake 30 minutes, or until wedges are crispy and golden on outside and tender in middle.
Platter and sprinkle with parsley. Serve with walnut romesco.

Source

House & Home February 2018