March 16, 2018

Roasted Potato Wedges With Walnut Romesco

Recipe: Devin Connell

Prep Time: 20 minutes

Total Time: 1 hour

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.


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


Yield: Serves 6

Make Romesco

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

Make Potato Wedges

  1. Preheat oven to 425°F. Cut potatoes into long, thick wedges (about 8 per potato).
  2. 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.
  3. Bake 30 minutes, or until wedges are crispy and golden on outside and tender in middle.
  4. Platter and sprinkle with parsley. Serve with walnut romesco.

Michael Graydon and Nikole Herriott


House & Home February 2018