Oven Fries with Romesco Sauce
Prep time 10 minutes
Cook time 20 minutes
Ready in 30 minutes
Makes 4 servings
Ingredients
- 2 lbs baby Yukon Gold potatoes
- 6 tbsp olive oil
- 2 tsp ground turmeric
- 2 red bell peppers
- 1 slice day-old bread
- 2 cloves garlic
- 2 medium tomatoes
- 1/2 cup sliced almonds
- 1 tbsp red wine vinegar
- 1/4 cup parsley
- 1/4 tsp cayenne
Directions
1. Preheat the oven to 425°F. Quarter the potatoes. Place in a bowl and drizzle with 1 tbsp olive oil, turmeric, and salt (in moderation). Toss to coat evenly. Arrange on a foil-lined baking sheet and roast for 20 min, or until crisp and golden brown, turning once or twice to ensure fries brown on all sides.
2. While the potatoes roast, roughly chop the bell peppers. Cut the bread into pieces. Slice the garlic and quarter the tomatoes.
3. Add the bell pepper, garlic, tomatoes, almonds, red wine vinegar, bread, parsley, cayenne, and remaining 5 tbsp olive oil to a food processor, and pulse until you get a chunky purée. Serve the sauce with the potatoes.
2. While the potatoes roast, roughly chop the bell peppers. Cut the bread into pieces. Slice the garlic and quarter the tomatoes.
3. Add the bell pepper, garlic, tomatoes, almonds, red wine vinegar, bread, parsley, cayenne, and remaining 5 tbsp olive oil to a food processor, and pulse until you get a chunky purée. Serve the sauce with the potatoes.
Notes
Don’t have any day-old bread? Lightly toast a slice of fresh bread before adding it to the food processor.
Nutrition
Per serving: 306 calories, 26.8g fat, 3.4g saturated fat, 55mg sodium, 10.1g carbohydrate, 3.8g fiber, 4.6g sugar, 4.6g protein
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